When my father retired in his middle 60s, he used his leisure time to pursue interests for which he had never previously had the time. Among such pursuits was perfecting the art of baking the perfect loaves of whole wheat bread. My folks enjoyed having toast with butter and jam in the morning, and Dad’s creations were welcome additions to their routine.
Unfortunately, neither the bread baking passion nor the talent appears to have transcended the generational gap. I was faithful to my commitment to prepare all of the recipes in the Fields of Greens cookbook, but my breads did not rise to the level of my father’s standards of excellence. We enjoyed the end products with generous helpings of butter, but it’s unlikely that I’ll repeat the experience.
I will miss the smell of freshly baked bread. It makes the whole house feel warm and inviting.
 Sourdough Starter |
 Sourdough Corn Rye |
 Sourdough Bâtard |
 Viennese Five-Grain Bread |
 Cracked Wheat Bread |
 Focaccia Bread with Olives and Fresh Herbs |