Halibut seasoned opened mid-march. Something I look forward to every year. One of my favourite ways to serve halibut. Italian style, topped with tomatoes, seasoned with  salt, pepper and basil. Topped with fresh breadcrumbs that were sauteed in butter and garlic and seasoned with basil and parmesan. Baked in a hot oven for 10 to…

A diary of the Breads of March. 12 Small Rolls from 1000g batch of dough. Buttered. Perfect size  for brisket of beef sandwiches. Two sourdough baguettes Close up Crumb. This bread makes great toast. ~~~ * ~~~For this bake day I made three batches of dough.One was my standard white – 750g batch at 68%…