Bread #119 and stripey socks

Stripey socks

Well, the title tells it all 🙂

I baked bread #119 with the fresh yeast that I mixed with flour and put in the freezer, and I was worried it didn’t survive. When I took it out of the freezer, I added some warm water and a spoon of sugar, and that helped a lot. The dough leavened very nicely and the bread came out fluffy and tasty.

The sesame-crust bread in the third picture is actually bread #118, a softer bread with yogurt, that disappeared in a few days 🙂

Last but not least, the socks are my first project with 2mm double-pointed needles. This set is 20cm long so the needles stick out a lot when knitting such a small item, and I noticed they were more manageable when I divided the stitches on 4 needles. I have similar-weight sock yarn, so I’ll be knitting more socks with 2mm needles, and maybe will get a shorter needle set. Suggestions welcome!

6 thoughts on “Bread #119 and stripey socks

    1. Cheap, and doing the job wonderfully 🙂 I guess the needles make a big difference only with specific yarns or patterns, otherwise it’s more a matter of preferences and comfort in the hand (from most comments I collected around metal vs. bamboo and other woods).

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