Give your bread a name and tell us about your recipe.
Pita Three Ways, The recipe is Molly Yeh’s from her cookbook, Molly on the Range.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Definitely adhered to this recipe since it was my first time through, although I did go off recipe for the toppings. After I get more comfortable with a recipe, I get more creative, especially when I forgot to stock up on some of the ingredients beforehand!
Tell us about how you added a Wisconsin twist to your bread creation.
One of the most Wisconsin things about this recipe was the hot Saturday I baked on, having the oven up to 500 was a challenge! I used garden grown herbs and, of course, cheese as toppings.
How did you do?