THe French Baguette

Fall is a great time to begin making home made bread.

As a student my husband used to come home and put a batch of dough to rise while he studied and then bake a few loaves
before going to bed at night. He always loved the smell of dough in the house.

(Or maybe he was hungry .lol
He’ll never tell.)

Baking bread in cold weather gives the house this cozy feeling and I also love the smell and especially French baguettes.

Well, one thing I learned about yeast dough may be of interest to some people.

After making a batch of dough and letting it rise, you have to punch it down to let out the gas, and knead again to make your loaves to leave to rise again.

Well when you punch it down to begin to knead, you can take out a small portion of dough and remix it with new flour to let rise again.
It becomes sour dough.
You can continue doing this over and over with the same yeast as the yeast will continue to work multiplying itself.

Then every day you can have your children come home to freshly baked buns and a nice smelling home.
There was trouble at the bakery last night!
Yes, I heard - two stale buns tried to get fresh.
A good baker will rise to the occasion. It’s the yeast he can do.
Old bakers never die, they just keep making lots of dough.

The gingerbread man thought he couldn't be caught, until he met his baker.

The father who worked as a baker was a real breadwinner.

A baker always put too much flour in his bread because he was a gluten for punishment.