despite the occasional meltdown, odin really enjoys helping out in the kitchen and he’s recently come to appreciate the simple joy of making bread. and really what’s more fun than throwing around flour and kneading moist, tasty dough?

some might recall that me and wheat/gluten normally don’t get along, but through the process of elimination, i’ve discovered that i can tolerate sourdough if it’s made with plenty of “proofing”:

“During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. If the fermentation process continues for long enough and the requisite bacteria are present then most if not all of the gluten may be broken down. This would explain why some gluten-intolerant people can digest sourdough bread without any symptoms of gluten allergy.”

so, not only do odin and kris get to spend some quality time in the kitchen while i get ready for work, but i have super tasty, bread that i can actually eat when i get home. who knew bread could be so good in so many ways 🙂

if you’re just getting into making bread you really can’t go wrong with “bread alone”, the recipes are extremely detailed and the author kneads in plenty of fun stories about his adventures with bakers around the world.