Sunday, August 5, 2012


Hello there! 
I am Holly. I make doughs for our little bakery twice a week, orchestrating the scientific in pursuit of the scrumptious. This here is a batch of Scott's signature Rosemary Sea Salt dough, resting on the board before its long rise ahead. Even though I pull this stuff out of the mixer multiple times a week, inspecting its supple fluffiness still gives me a little tickle every time. It lies there nonchalantly, waiting for me to finish getting the next batch of flour and water into the mixer, before returning to knead it into a smooth "baby's-booty" ball. (Yes, that is official bakery terminology, or at least the words I recite internally when inspecting for the dough's stiffness.)