It's one of my goals to know a recipe so inside and out that I could do it without ever referring to the stained index card I'd scribbled the directions on. Alas, there is nothing I make so frequently that I *could* prepare it without a recipe.
I've gotten into a bit of a groove now with the new semester and new schedule. Tuesday and Thursday are my days off, and thus, they are my bread-baking days. Remember that I'd begun my sourdough starter in August, and thus, I've been in the habit since August (six months!). For many of those months, I was using a recipe out of a book I'd borrowed from the library. Can't say I really cared for it, but I hadn't found anything better...
until I came across the Rustic Sourdough bread recipe at the King Arthur Flour website (www.kingarthurflour.com). And yes, indeed, I'd struck gold. And you can find that recipe here.
And yes, just last week, I reached recipe memorization. I've made the KAF bread so often now, I've committed the recipe to memory. The recipe itself is a two-loaf batch, and my new Breville mixer was having a tough time with all that dough...but, I resolved that dilemma by mixing it in batches of two. Solved!
Here's another little fun thing I discovered, just this week: by adding a teaspoon of allspice to one of the doughs, I'd made a delicious "sweet" bread perfect for French toast. I'd like to try some chicken bouillon next for a savory loaf.