A loaf I love

So I decided it's time to post some pictures. After great deliberation I chose these. Shocking is it not? These are loaves I made in September and Lydia captured them for me. This is what I currently make, just a basic all wheat levain, but I absolutely love it.                

                      

I am getting very something

I am loving the titles I use. Maybe someday I will grow up and use sensible titles but for now they will just express me.
  Anyways, I am getting very excited about, here it is - baking through Local Bread, and I just had to tell someone.
 So this is me, telling someone. Because I seriously doubt there are many who want to discuss the art of turning flour into an amazing living substance, and then into amazing loaves that are so beautiful and satisfying.

A short explanation

The focus of this, my newly started blog is for it to record my time of baking through an entire book of breads. Local Breads is the book I will be using. The author and baker Daniel Leader manages to keep his writing intriguing as well as informative, so if you are at all interested in crafting bread with as few ingredients as water, flour and salt(or minus the salt, for a recipe actually does without) you should run(I'm serious) to your nearest bookstore and hope they have a copy.
So, have a marvelous day. I have 33 to be exact until I start my grand venture.

The end of it all.

This is the end. I know it really looks like a beginning, so let me explain. I no longer am blog-less, I no longer have half an hour in the evening which I used to have(or more honestly, an hour), and I no longer am without a place to show off my beautiful bread. So here it is, the end. Because ending is really just a beginning of something else.