While I have recently completed some serious vegetarian magic (tofu! soysage! homemade granola!), my forays into whole-wheat breadmaking look more like experiments in home fossil-making.
However, after a demystifying chat with Richard of the solar oven and no measuring cup method, I'm ready to try again, this time using more yeast and more water, recipe be damned! Also, I'm feeling optimistic after tonight's no-knead pizza crust turned out fluffy and chewey, with a hint of sourdough tang (from the 24 hour+ rise, no doubt).
I would love to be able to decide on the spur of the moment to pop downtown for a shrimp and onion pie at Tony's, but I also love the fact that because I don't have that option, I'm developing some serious chops in the kitchen.