reply to post by MystikMushroom
that sounds really good.
Yeah I am a big fan of natural good butter. I dont like the "I cant believe this is not butter" brands...
I dont really toast the bread unless they ask for it that way. I ask my bread guy who delivers daily some really nice fresh bread to just leave it in
the oven a little longer. He makes my batch last and says he does that because as the oven is cooling down it toasts the outside very well but leaves
the inside nice and soft.
I like it because my batch is the freshest out of his bakery shop.
I used to use sour dough bread but phased it out. It is the best IMO, but my customers dont really care for it.
This is yet another prime example of a small business being awesome for different needs. I used to get my bread from a large company to which I was
just customer # what ever. They wouldnt accept requests and were largely inconsistent. I found out later they used frozen dough. It was horrible. They
lasted 2 weeks before i switched to a small family owned bakery. They do anything you want, and their quality is just great.
I used to get my croissants from what was the "best" bakery as well and they sucked ass and were really expensive. I switched to my new bakery in
both cases and the results are fantastic. Dont think that small = less quality. I have found that with somethings, and food especially, the small guy
thanks for the recipe by the way....