Pre-bake day notes...

I enjoy long weekends.  I get an extra day on one end or the other to actually get some stuff done.  Tonight is setting up some baking work - Swedish Limpa and a cardamom braid.  Tonight is just the pre-ferment for the Limpa - rye flour, molasses, brown sugar, fennel, water, salt, and yeast.  According to the notes it is supposed to sit out at room temp for 9 to 10 hours.  I'll take pictures to document and if I can ever figure out how to get the wretched pictures to post from flickr they'll be here too (along with all the others that are ridiculously overdue).