Bekkywiththegoodcrust's blog

The past few weeks have been busy with work, the holidays, and travel.  As a result, I didn't have much time to bake.  Last week, I received a copy of Tartine No. 3, which I think was a not-so-subtle hint from my family to start baking again.  I decided to make something with rye flour after I found a few pounds of ancient rye flour sitting in the back of the pantry – Wheat Rye 10% it was!

Most weekends I bake two loaves of Tartine Country Bread.  I like the repetition of making the same recipe and enjoy seeing how my bread progresses from week to week.

I decided to live on the edge yesterday and make the Tartine Polenta bread.  I used some leftover pumpkin seeds from Thanksgiving, as well as thyme and chives instead of rosemary.  Next time, I’ll either add more herbs or skip them altogether.  I thought I used a generous amount but they’re barely detectable in the final loaves.