Give your bread a name and tell us about your recipe.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I stay with the recipe until I feel the need to tweak it.
Tell us about how you added a Wisconsin twist to your bread creation.
I made it specifically to use with pulled pork, which was made in the slow cooker using Penzey’s spices, and making the flatbread in a skillet, to avoid heating the kitchen during a severe heat advisory.
How did you do?