DEBRIS.COMgood for a laugh, or possibly an aneurysm

Pictured is about seven pounds of multigrain sourdough… a double batch, baked into two boules, a 10 oz. batard, and a 3.5 lb. monster sandwich loaf that nearly overflowed my pizza stone.

We served a pile of it for dinner. The rest is in the freezer.

I eat bread nearly every day. (I might have a problem.) I used to bake three days a week so I’d always have a fresh fix. Because most recipes turned out more bread than I could reasonably eat in two days, I gave away surplus loaves frequently.

Then I discovered that bread keeps well in the freezer. It changed my life. Now I bake only every few weeks, but in enormous quantities. Our freezer is full of the stuff.

The downside is that I’m a lot less generous with bread now. Years ago I was eager to give it away because otherwise it would go stale on my counter… now, though, I know I could eat every bite, given a few weeks’ time and a toaster and maybe a little dish of extra-virgin olive oil. So I rarely am willing to sacrifice a loaf to friends. I’m trying to compensate by being really generous with my time.

(That’s a joke.)