Give your bread a name and tell us about your recipe.
Summer peach, mozzarella and basil flatbread with a balsamic reduction
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
A mix of both, depending on how familiar I am with the recipe.
Tell us about how you added a Wisconsin twist to your bread creation.
I used local, fresh mozzarella, and the basil is growing in my front yard.
How did you do?