As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
Toast related:
I was invited to an Easter potluck at my friend Anna’s home, and thought it would be a great opportunity to try a sweet Easter-type bread. I did a little research and found Julia Child’s Finnish Pulla recipe in my Baking with Julia cookbook.
My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.
And a fancy new design.
My baby sister, Elizabeth, turns 21 this weekend, and asked if I would bake my Rosemary Sourdough Bread for her party. I will also make cheesecake, one that my mom used to bake (recipe & directions included), when I was young.
I still have the homemade candied orange peel from the Christmas Pannetone, so I figured I would make a dried fruit breakfast bread with some of that lovely, gooey sweetness. For the other bread, I pan-toasted some hazelnuts before kneading them into the dough. 
Per my daughter’s request for something more ‘normal.’ Apparently, the charcoal sourdough is on the banned list. No idea why…
actually my second attempt, the first was delicious, but I wanted to pump up the taste.
Experimenting with marketing and selling the bread. Gotta pay for supplies…
The starters (whole wheat, rye & white sourdoughs):
Toast 