Baker's Dozen: Lucky 13

This morning I shaped 13 multigrain mini sourdough breads. They are rising in the pre-warmed oven. This dough is made with some hand cranked grains: rye berries+ whole barley with Irish (pinhead) oats and coarse cornmeal,  bread flour, kosher salt, instant yest and whole wheat sourdough starter and water. I let it rise in the cold foyer  all day and then punched it down and let it rise again overnight.

While this was going on I cleaned and chopped six Russet potatoes and cooked and mashed them to accompany other foods. I never peel them because the skins have vitamins!