I made the worst kichuri (rice and lentils) ever last night. To my credit, I think the garlic I used was too old, and it would have been much better with basmati rice. Still, I probably used too many cloves. Kichuri FAIL.

The bread I made, on the other hand, has achieved an unexpected WIN. It didn't go bad. Jeff finished the last piece, which he described as somewhat over-hard, last night. In more than two weeks, the bread never grew any mould or developed any unpleasant odours, despite being stored in a plastic bag like commercial beads. And unlike commercial breads, it wasn't loaded with artificial preservatives.

The only thing I can think of is that, in place of sugar, the bread recipe I used requires a load of honey. Honey naturally has several different antiseptic and antibiotic properties, most of which have only recently been scientifically explained. However, most of these properties are supposedly broken down by excessive heating. Nonetheless, I really have not other way to explain this magical bread that does not go bad.

Clearly, further experimentation is necessary...