The Struggle Continues

Still trying to get this whole bread nonsense under control. I think the issue is that I am using only whole-wheat flour. It tends to be tougher, and apparently causes headaches in bread-baking novices. People have been doing this for centuries. Why am I so clueless? Maybe I'm over-thinking it. I've got two loves rising in the oven now... and two balls of useless dough in my backyard. Don't ask.

I'm keeping my fingers crossed that the loaves in the oven will turn out okay. They loaves should be risen in the next ten minutes or so, but I am terrified to check. This is where things always seem to go awry.

No more whole wheat for me. Maybe half-wheat. Otherwise, I'm going to need to get some sort of gluten additive to make it get to the texture I'm supposed to get it to. It's just so darn... heavy right now. I made a rustic free-form loaf the other day, and except for the top getting a little too brown, it was delicious. Light and fluffy and tasty- and not whole wheat.

I hate all the waste. Wasted time, wasted materials. I've used almost an entire bag of flour today, with nothing to show for it. I'm going to have to go to BJs at some point and get a giant bag of flour. I did get a bigger container to put my flour in, so that's a plus. It's one of those giant popcorn tins that you get during the holidays. Trouble is, it's pretty ugly. I have some ideas to make it look awesome, but I won't be able to give it a makeover until I can clean out the sewing room.

Deep breath, it's almost time to check the bread. Regardless of how these loaves turn out, I'm probably not going to bake any more today.

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Gave it a check- and it actually looks... okay. It's rising fairly well. Not quite as tall as it should be, but I do seem to be making a little progress.

I really wish I knew where I put my camera.