Day one of the experiment went fine. Little to note except the sourdough bread I baked using Mark Bittman's starter, Beth Hensperger's recipe from The Bread Bible, and whey instead of water. I've always liked the recipe, but this may be the best batch I've made, lofty and handsome and basically perfect. Attributable to whey? Can't be sure. I baked two big loaves and less than 24 hours later, one is gone.
I asked Owen take a neat, careful bite out of his toast before I photographed it this morning. Mark and Isabel made a mockery of my efforts. They think they're so sly.
But teasing is easy, people. It's food styling that's hard.