Wednesday, March 10, 2010

The beginning

In these days of low-carb and no-carb, I think it's important that we make the carbs that we do consume, count. Really, if you're only going to have bread occasionally, don't you deserve a fresh-baked, savory (or sweet) amount of blissful, heavenly, soft breadly goodness?

I've been baking bread since I was a wee thing back in West Virginia, and I can tell you this: it's not as hard as you think! A few good techniques and can't-fail recipes, and you'll be baking fresh, preservative-free goodness for yourself and your family. So...on with the show!

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