While the loaf was darned homely, it tasted OK enough to serve it at a family dinner last night, and toasted up pretty well this morning.
I'm going to check out Alton's recipe. Did I mention, I interviewed the fabulous Mr. Brown while I was working in Memphis? Nice guy. Very clever.
Where can I buy some "artisan" yeast in Seattle? Or, at least something I can be assured is alive and active? I used Fleishmann's Rapid Rise, expiration date March 26, 2010. I've read other recipes that say salt can kill yeast, and that recipe calls for mixing yeast and salt together. Could that be it?
So many questions. Why the heck don't I just go buy bread at Macrina?