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. 
bake
olive oil rosemary garlic sourdough.
actually my second attempt, the first was delicious, but I wanted to pump up the taste.
1st bread order.
Experimenting with marketing and selling the bread. Gotta pay for supplies…
The starters (whole wheat, rye & white sourdoughs):
rye bread. 2nd try.
This 2nd batch was much improved. 
trader joe’s chocolate croissants.
rye bread. from a starter.
Had a hankering for some classic jewish deli rye, so I figured I might as well add that to my repertoire. Or at the very least, start the experimentation process. Who knew that pickle juice is a main ingredient?
charcoal sourdough.
Today’s bread baking venture: charcoal sourdough. 
sourdough. from a starter.
My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.
holiday breads.
In December, I decided to (finally) use a gift card I had for a cooking class at The Gourmandise School in Santa Monica.
1st bread baked.
Simple dry yeast Rustic Boule, thanks to this recipe from The New Artisan Bread in Five Minutes a Day cookbook.
Toast 