There’s no way to sugar coat it, our oven is crap. The oven dial has NO markings on it, so it’s taken the better part of three years to figure it out. The property management refuses to replace the knob and we can’t find one available online due to the age of the stove. It also does not heat evenly. I learned the hard way when I’ve tried baking a cake, cupcakes, and a roasted chicken. Everything is cooked outside, and close to raw inside.
Hence, no baking has gone on since we moved in.
Meanwhile, I still mix the sourdough and keep it nourished.
I miss making bread so much. With that, we’ve been exploring making bread in a cast iron skillet. Lodge, to be specific. I recharged the sourdough starter and made up a batch of dough.
It was a fun and tasty experiment and I’m sure I’ll revisit this method again.
Not pretty, but what they lack in looks, they make up for in taste.
