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.
I met Jackie Shatz in the early 90’s, and have always appreciated her sensibility when it came to jewelry. Not something I had ever given much thought to, but I was inspired by her choices and aesthetic. Now, I am a huge fan of her own creations, each piece a tiny, exquisite work of art.
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. 
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):
This 2nd batch was much improved. 
Toast 