Bread blitz

[magid]

Last night was yeast and flour, in quantity.

As of last week, I had two bags of flour (white and white wheat, both King Arthur) that were more than half full, so something more than 50 pounds. I don't have a good place to store that much flour in my kitchen over Passover (sold, along with all the other chametz), so I give it away, but I wanted not to overwhelm anyone I gave it to.

Since last Friday, these breads have been made (listing is for baking, not starting dough):

1. full batch (around 8 cups of flour), Friday morning, white, white wheat, barley, and buckwheat flours
   
2. Sunday morning, same as batch 1
   
3. Monday morning, same as batch 1
   
4. Wednesday morning, same as batch 1
   
5. full batch, Wednesday evening, white, white wheat, and barley flours
   
6. Wednesday evening, same as batch 5
   
7. half batch, Wednesday evening, white flour (for pita)
   
8. full batch, Wednesday evening, white and white wheat flours with chipotle salsa, oregano, and a touch of cumin (the heat builds; I like this)
   
9. half batch, Wednesday evening, white and white wheat flours with bulghur, olive paste, and walnuts (the bread is pleasingly dark, but the olive flavor is much fainter than the walnut; next time I should add a can of them as well)
   
10. half batch, Thursday morning, white, white wheat, and barley flours with zaatar and sunflower seeds
    
11. full batch, Thursday afternoon, white and white wheat flours with bulghur (well, the plan is to bake it this affternoon, anyway)

I think I'm done making bread until after Pesach. There's perhaps 10 pounds of white flour left, and 15-20 pounds of the white wheat flour to deliver this weekend.

Many thanks to Pheromone who came over to make bread with me (especially for the salsa bread, which would not have been assayed otherwise), and to Theora, who made the quorum.