It's my kind of building; building a perfect loaf of whole grain bread. I only recently cracked open the bread guru, Peter Reinhart's, newest baking book: Wholegrain Breads. His previous book, The Bread Baker's Apprentice, is a mainstay in my baking repertoire and this one is sure to find its well-suited place alongside it.
Over the weekend, this slurry of grains and flour will slowly become dough with each new addition of flour and water, and eventually it will be baked into a crackly-crusted loaf.
I hope your weekend is enjoyable like that----new additions building upon each other to form memories that last longer than that loaf of bread will!
