Update: I’m in too Deep (everything is covered in flour)

It was a banger, yall.

I started as a line cook at 16 and cloaked myself in the classic “I’m a cook, so I don’t bake” ethos for a couple of decades. Early Thanksgiving I needed a new project so I made a sourdough starter and messed around with some Ken Forkish recipes. Cried on Thanksgiving because I forgot to stretch and fold my bread.

Fast forward to Christmas and I was asked to make some sandwich bread and rolls.

The final tally:

• King Arthur Japanese Milk bread as a sandwich loaf and dinner rolls

• Alexandra Cooks focaccia with sea salt and rosemary

• Alexandra Cooks ciabatta

• King Arthur white sandwich loaf

• Ken Forkish overnight white loaf

• Claire Saffitz’s sour cream and scallion rolls (not a chive to be found in my city; also no photos)

Treated myself to a new Wusthof double serrated knife that just drops through any crust; a real beaut, Clark.

Feels good to graduate from longtime lurker to contributor. Happy Boxing Day and Hanukkah, folks!