Eau Claire, WI
Give your bread a name and tell us about your recipe.
I made Chapattis from Alford and Duguid’s "Flatbreads and Flavors" book as well as Pakistani Kima from "More with Less."
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I generally stay with a recipe making light changes now and then. If I’m really comfortable with a recipe then I’ll stray away from the recipe a bit more.
Tell us about how you added a Wisconsin twist to your bread creation.
Given that Chapattis have very few ingredients, I added a Wisconsin twist by using home canned tomatoes into my Pakistani Kima.
How did you do?