Todays item is white sandwich bread that I made yesterday. I know what you are thinking, white sandwich bread, like that white bread crap that you can get at the grocery store that has no nutritional value, well yes and no. It is white bread, but there are no preservatives and chemicals and other crap in it. Also, I intend to use a mix of white whole wheat flour and all purpose flour next time, this time I just wanted to make it following the recipe and see how it turned out. I turned out with really good texture and a slight bit of sourness at times. As to the sourness, I think I may have over rose the dough. Those of you who saw my facebook page yesterday saw that the dough was rising incredibly fast, it must really like the heat and humidity, well that might have been the problem. I might have over fermented the yeast and thus had some lactic acid in the dough, but I am not sure. I even try to slow down the second rise since GG and I were going out for a bit to get a new car. (We got the new Honda hybrid, Insight.) Well, even in the fridge it still tripled in volume, now I know and I will be more careful next time. I am not going to give the recipe this time as it is kind of a long recipe and I want to encourage you to buy, get from the library, or steal from a friend a copy of the Bread Bible by Rose Levy Beranbaum. It is a great book and many of the bread recipes I have started to use are from this book. So, I will just leave you with a picture of the finished product. It may not look pretty, but it is good. Oh and the ridges on the top of the bread are not supposed to be there, I had the oven racks too close together and as the bread rose in the oven while it was cooking it pressed against one of the racks.