Wednesdays are our baking days around here, and especially in these cold winter months, we all look forward to the house filling with the hot, yeasty scent of homemade bread.
My usual routine involves sourdough - I bake all of our bread with Einkorn flour, using a sourdough levain that I started with organic apple peels last fall.
The result is light and buttery, with just a light sweetness that makes it feel like a treat, but is still neutral enough to pair with savory ingredients.