Husband outdid himself yesterday and made the most wonderful bread. It is sourdough barley bread with sage topping, or Gerstenbrot. You can see it in the header photo. The recipe called for fresh yeast, which is something I haven’t baked with for years and years. I was surprised to find that the grocery store still stocked it. I think that the yeast made a huge difference in how the dough turned out.
The bread recipes in the Nordic baking book I received for Christmas from my son and DIL call exclusively for fresh yeast. Given the results husband got from the fresh yeast, I can see why. I now have a new anxiety-will the store continue to stock fresh yeast? Going back to basics isn’t easy sometimes.
What have you abandoned, only to come back to later?