David Wilson's blog

I just finished a loaf of sourdough from this recipe http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud

I've just been given some nice baking-related presents for high-school graduation: a proofing basket, electronic scale, pizza stone, and a copy of "The Bread Builders". Excellent!

Thus ought to improve upon my hitherto rather inconsistent volume-measured bread. The question now is, what should I bake first with my new tools? Any suggestions? =]