Lately, I have been working more on my breaducation. Since 2005 I have been baking bread consistently for my husband’s daily bread. That was also the year I had a wood burning oven built on the patio. I made olive bread in numerous forms, shapes and flavors which evolved into this formula for Olive Bread which works every time now for me. The oven makes such a difference, it can take mediocre dough and make it taste like something from France that you ate when you were there on vacation years ago.
Now, my bread baking has taken a turn for the better. After a trip to San Francisco recently, I fell in love with Sourdough bread. I wanted to come home and replicate the tang and crumb that melted in my mouth as I ate it at the famous Tartine Bakery.
Well, I am not there yet, but I am getting better. I have no less than 4 starter cultures in my fridge, I have a bread log, and I am baking bread every chance I get. My formulas are improving, but I have a ways to go with my forming and shaping. The taste is pretty good though.
Along my journey I have found some terrific websites worth a look if you enjoy baking bread. Here are some of my favorites:
If you are interested in bread baking, join us for our quarterly meeting of the Twin Ports Bread Club to be held on Wednesday March 28 from 6-8 p.m. at the Amazing Grace Bakery in Canal Park (Dewitt Seitz Building) We will have a taste, smell and tell program. Bring a loaf or other treat you are currently working on or interested in to share. Admission to the group and program is free, but a beverage purchase from Amazing Grace is appreciated. It’s a great mix of professional and newbie bakers gathered together for one reason- to build community around bread. So join our group on facebook -Twin Ports Bread Club, it has posting of events, recipes and how to join the club.