The flour is bought.The eggs are ready.Yeast is ready to proof.Everything is good to go and the baker is about to burst out in one floury-induced bread bomb :lol:Well, this weekend the baker will be bursting out. There’s not enough time to make sure the dough rises properly during the weekdays. Remember good bread takes TIME.I’m considering rearranging our refridgerator so I can put the dough in there to slow the rising. I want this bread to be very tasty. I’ve never tried placing it in a cooler environment, but the longer it takes to set up the more flavor it will have.I’m making a Honey Wheat Loaf. 2 loaves to be exact and probably 2-4 more on Sunday and if I can afford it some more on Monday (over the Labor Day Holiday if weren’t not cooking out or anything) and I’ll have to get more flour, butter, eggs and probably honey at that point. I’m trying the King Arthur Flour this go around. I recently bought their whole-wheat baking book. OMG, is it filled with delicious things or what!I’m especially excited to try ALL of their reciepes that involve pumpkin. I should make pumpkin stuff year round. It’s too good to keep to one season or holiday for that matter. Can you imagine having cake only once a year? Oh the horror!Having pumpkin only in the Fall is like some weird social standard. It’s like if I had it or baked it any other time I’d be banned from baking for ever.Nah. Who the heck needs to live up social expectations. It’s just pumpkin. I wonder if i could make a Whole Wheat Pumpkin bread. AHHHHHHHHHHHH!!!!! Why must it ONLY be Wednesday!!!! Saturday needs to hurry up.