Rye sour-dough bread of my own make. Grown entirely on wild yeast and acidophile bacteria formed during spontaneous fermentation. First loaf on new place of living, and first legible and edible. Now I consider myself master of cooking.
FILE NAME: Breadloaf.jpg | DATE: 5/21/06 8:10 PM | NATIVE FOCAL LENGTH: 5.8mm | FLASH: Flash did not fire, auto | EXPOSURE TIME: 1/40 sec | EXPOSURE MODE: Auto exposure | APERTURE: F2.8