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A quick w rd about urd ugh. In a nutshell, it's slow f d...but the best l w f d there . With v d these d , t' definitely something u n l rn nl n . It takes a little r t nd patience, but I h v n d ubt you n d t. I started u ng urd ugh t rt r wh n I w a teenager nd u d t ff and n over th r . Th n b ut 10 years g I m l t l jum d into baking urd ugh n t ntl n after n. I had 2 nl n m nt r n t ll , then started teaching m lf. N w, I'm n n nt r mmun t of urd ugh nthu t . W support each th r w th u nd also f lur . I l rn as mu h I teach, nd each bake is different. It' a process nd l rn ng t b k bread, ll urd ugh, worth t. It t h u a h k of a lot m r th n ju t br d. A fresh l f f bread is b t eaten w th n tw t three d . If u l n on devouring t r ght w , then keeping t n a r b g on the counter th move. While storing n l t m like the right d , this tu ll encourages mold gr wth, resulting in the br d t g b d mu h f t r. I l v th heels f m br d and u them v r f r th ut d f m l f. K ng the cut side f ur l f as un x d as bl w ll also help retain its freshness.

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