I baked English muffin using natural yeast last Sunday.
And I prepared Egg Benedict for branch.
I also made Hum Egg Cheese Muffin next day.
It had a problem that corn grits which I bought here was hard unexpectedly…But almost good!
Same day, I baked North European Style Cinnamon Roll;using natural yeast.
Unsweetened, flavorful, and soft.
At the first fermentation, the dough was fluffy, swelled out too well, and reached to the top.
I like this! I'll bake again;-)