I am horrible at making crusty, big holed bread. Like my bread ends up with a crumb more even than this bread and crustier + harder than a brick. It’s like I have a curse, all my “artisan” breads must end up firm enough to knock someone out. Although I guess it’s probably more because…
Hi, I’m Anne. I’m
13 16 and I like to make things. Food, baskets, websites, desserts (I know that's food but really...) -in short, anything.