Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of March 19, 2023?
If it's noticeably sour, my wife probably won't like it or tolerate it. The odd part is, when we have visited San Francisco, she's been just fine with the sourdough breads there.
I find it often takes me at least two times with a recipe to be sure I'm doing it right. Sometimes you learn enough from the first one to decide not to try it a second time, though.
Today I made Olive-Gruyere Rolls, based on the KAF recipe for Crusty Gruyere Rolls. I added a cup of chopped olives to the filling, and brushed the dough with olive oil and Penzey's roasted garlic. Then I rolled and cut them like cinnamon buns. They're perfect with tomato or veggie soup.
I baked a loaf of banana bread.