ElsieD

Once you have cut into it, can you post a picture of the crumb?

I just looked up a couple of recipes and by the time I made the preserved vegetables, the chili sauce and all the rest of it, I would not only have made the pancakes, but eaten them. I must say, though, it looks good.

For breakfast?

@Shelby Campari tomatoes are pretty good compared to the alternative, except for Kumato tomatoes. Have you tried those?

And here I thought I was the only one who doesn't like salmon. Oddly enough, it is only fresh salmon I don't like, although i like it as lox or as smoked salmon. Canned is also fine, but only as a salmon salad sandwich. I have never had arctic char, mainly because it looks like salmon. What does it taste like?

Interesting article.

What is the red and green stuff? Is the red a fruit relish of some sort?

Port Salut?

@Shelby We are big fans of that cheese although it is hard to come by.

Very nice!

@Shelby Yeah, right! If I had never found eGullet there are a whole lot of kitchen gadgets I wouldn't have.

Sorry, I just realized I didn't answer part two of your question. No, I don't add anything to the bag.

That's some lovely looking bread.

Great post, @Anna N. So glad you and @Kerry Beal were able to get out. We have, on occasion, been stopped on the road as Canada Geese were nonchalantly crossing it. They wander across like they have all the time in the world.

I just did a small Black Forest ham for 2 1/2 hours at 145F. The only other one I do is a smoked picnic pork shoulder which is I think different from the Wigwam ham. Or at least the price would suggest that.

I sous vide cooked ham at 145F. Comes out nice and juicy.

@liuzhou Nice!

Beautiful work. Welcome aboard!

The slashing idea that one poster wrote about was interesting. He mentioned slashing after shaping but before rising.

I had one of those once and didn't like it. I no longer have it. Maybe some work better than others?

I'll try that. I was afraid the blade would catch in the dough if it wasn't sprayed which is why I sprayed it. I'll try it your way.

What do you all use to slash your dough prior to baking? I have been using a serrated bread knife sprayed with cooking oil. I approach this rather gingerly for fear my dough will collapse. Any advice?

I do much the same thing. I usually use acorn squash but it's all good.

@Shelby You guys sure like your sprouts!

That rye starter is amazing, dare I say foolproof. Mine is going gangbusters and us now in the fridge.