Today I made bread. It's the first time I've used my 'Bread Revolution' book and I'm already on the hunt for a pizza stone so I can make flat breads next Saturday. This week I kept things simple; a white, crusty, split-tin loaf. It was delicious with soup for lunch. Then for supper, Rick Stein's stir-fried squid with chorizo provided the perfect messy plate just waiting to be mopped with what was left. Not quite a revolution but most definitely a revelation. More bread making here for sure.
