ON THE RISE
The dough stretches and resists my hands as I roll it on the floured surface. As I work, the aroma of yeast spreads through the kitchen. The dough comes alive as the yeast mixes with the carbs and begins eating up the oxygen. After kneading, the dough is soft, smooth, and elastic. Bread making is […]
Words by Bevin ClempsonPhoto by Danika Mcdowell