Potato dill bread - or what to do with patates lemonata that no one ate even though they were perfect

OK so here is a picture from my front window and


one from my back door. Whipped cream nation. Sidewalks are sliced through 50 cm of fluff. Everything sparkles as though sprinkled with diamonds. Breathtaking. For January.

So though the world is thinking of spring, I'm still deeply entrenched in winter pursuits, i.e. baking baking baking.

Today we have, and I'm not exaggerating, probably my best loaf ever (what fun is a hobby if you don't enjoy the fruits?).



Potato dill bread- it had a dense, but light crumb which was very moist.



While it had a complex flavour there was not a hint of sourness. This I attribute to my sped-up feeding schedule. I fed it three times a day for almost two days. By the time I used it (about 5 hours after last feeding) it was a frothing frenzy. That is the key Theresa, a very vigorous, well and regularly fed culture.

Now, still DEEPLY in winter, I have the latest LCBO mag (my favourite foodie mag along with Cooks Illustrated) and the latest Gourmet which is about my other fave, French bistro food.

Good lord - I know this is a food blog but I have got to start thinking about something else.