Four+ years ago, I baked Henryās Sourdough Sandwich Bread and it immediately became my go-to recipe for the bread that is nearly always in my bread box. A hybrid recipe, it begins with a levain for flavor and yeast to assure a successful rise. It didnāt take long before I began to mix the ingredients for 6 batches at a time. In the evening, I prepare the levain using the small container of flour, blended with water and starter. Then I add cold butter, cut in chunks, on top of the levain. The yeast is added to the little red cup and placed back in the square container. The following morning, the levain is ready and the butter is soft. I add the water to the levain which makes it easy to scrape out of the bowl. Before dumping the pre-measured ingredients (bread flour, sugar, salt and milk powder) into the mixing bowl, the yeast is added. Then I add the levain, water, butter mixture and mix to a shaggy mess, making sure no dry flour remains. When I get back to it, about 45 minutes later, I spend 10 minutes kneading the dough and itās ready to bulk ferment. While mixing ingredients for multiple batches of bread is only practical when using a recipe that is baked frequently, I find it to be a great time saver. The last photo is the start of todayās bake - English Muffin Toasting Bread. The dry ingredients are mixed together except for the salt. Since salt can negatively impact the yeast, it will be added right before the wet ingredients are added. Putting the container of salt into the flour mixture assures that it wonāt be forgotten.