Scott makes bread for the co-ops every Friday. I think she usually turns out 20 loaves, though her ultimate goal is to provide one loaf per person per week (and there's nearly 70 of us!). Today's loaves had a flaky crust that shed small pieces when you brought a knife to it--the best any of us had ever tasted.
Four weeks ago, Scott invited me over to talk about fermentation. We had a lengthy conversation in the kitchen, her elbows dusted with flour while a mass of dough rose, continually threatening to drip off the counter (in the slothful way that dough drips, I suppose).
The counter couldn't hold it all.
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