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?
Rogue baker for sure! Recipes are just suggestions
Tell us about how you added a Wisconsin twist to your bread creation.
I filled the dampfnudel with Underground butcher sausage and herbs from my CSA. Then I made a beer/cheese sauce using Karben4 block party and hooks cheddar cheese.
How did you do?