What are you Baking the Week of March 19, 2023?
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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.
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