Uhhhhh... I made a couple loaves of french bread from scratch... Good eats.
Can I haz some?
There's plenty left, but there's something I'm starting to notice in my baked goods. They all have the same sort of flavor to it. I don't know how to describe it, or even if it's good or not. But I think I'm going to try using a different water, next time. What would be a good bottled water you think I should try?
Then, if the flavor remains after changing up the water, I'll know if it's either the quality of the flour or possibly the oven itself. Sometimes ovens take on a sort of flavor on themselves according to what was baked in them. At any rate, if you were here in Arizona, I'd slab on some garlic butter on those bad boys and we'd be mowing down on garlic toast.