I like making bread. It's like tiny at-home science experiments. Cultivating sourdough has become a hobby of mine, and I love trying to generate different flavors from my starters.

My roommate is enamored with the fact that there is fresh baked bread all the time. SO MUCH, that she recenltly brought home a 50 pound bag of flour to further my research....

Challenge accepted.

Here is the recipe I will be using

     2 1/2 cups Bread Flour
    1 teaspoon salt
    1 teaspoon sugar
    2 1/4 teaspoons yeast
    1 cup warm water


    1 cup boiling water
    2 tablespoons baking soda
    more salt
    3 tablespoons butter, melted

Step 1: Proof Yeast.

To proof yeast, sprinkle the yeast over your warm water in the bowl of the mixer. Give it a quick swirl and walk away for 10 minutes. When you check on it, it should look foamy/frothy, if it doesn't your water was too hot, or your yeast has expired.
<p>I Love making pretzels. I never thought about a Butter wash. I have to try that. Thanks.</p><p>I get the reason for the baking soda dip and it really does help the flavor. I shape my pretzels first then dip in them in a boiling baking soda bath. So many Bavarian recipes call for a COLD lye dip instead of baking soda. I just cant do it. Did you ever try that? Even in cold water lye is too caustic for me to cook with. Just mixing lye in cold water can be nasty. </p><p>My best pretzels so far have been Braids. They fill in nice and can be used as buns for a sandwich. Your pictures made me so hungry, too bad I'm out of flour.</p>
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After seeing pictures, I think we definitely need to do food swaps. YUM

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