My first experience with yeast was not using it, even though I was supposed to. I’d followed a recipe in the Betty Crocker Boys and Girls cookbook, except not really. It was my thing to do when I was 11-12 years old, to get up early on Sundays and bake some kind of coffee cake.
When I first read Martha Rose Shulman’s book Supper Club chez Martha Rose, published in 1988, my life changed. Why? Because of what she did with bread. I’m not referring to the crazily intense scientific approach to bread baking, I’m talking about her creativity. She added stuff to bread doughs. And I mean just about
Back when I was a personal cook for a family, I made bread at least every few days. And I never made the same bread twice. It was perfect for me, because it’s just the kind of thing I like to do in the kitchen – mix it up! And bread is so versatile, with