Last night I tried to explain to people why I love baking bread. It was the Pecha Kucha San Diego night #11 and folks were packed into the lounge at the W Hotel to hear on subjects ranging from car…
Blog Archives
Is the Sourdough Done Yet?
No. The sourdough is not done yet. Always a work in progress, always a project that keeps me busy, the sourdough is getting close but might never be there. Good. I would feel so empty inside if it was done,…
In Praise of Quickbread
There’s something elemental about baking your own bread. To some people it’s like building your own proton accelerator—sounds complicated and a bit dangerous. Not so! Quickbread is the answer, and from the time you scratch your head and think, “I…
Bread Batter
It’s mesmerizing, isn’t it? Can you imagine what’s being whipped around in the mixer? Pancake batter? Icing for a cake? Nope. Bread dough. This is the ultra-high hydration olive oil brioche from the book Tartine Bread. I mixed this up…
So It Goes
Thanks to Kurt Vonnegut for that three word world-weary summation of the state of everything. Now let’s get down to business. That wheat bread I thought was a sure disaster? I finally cut open a loaf this morning for breakfast…
Sometimes Things Don’t Work
I like to think I know the basics about bread. This weekend I decided to change my normal wheat sandwich bread recipe, a daily bread that’s become routine to make (boring). I want more whole wheat for health and taste…
San Diego Bakers?
There are groups for knitters, Koala lovers, Pullman train enthusiasts, underwater basket weavers, but nothing in the San Diego area for bakers. So I’m trying to start up a group here in San Diego of folks young and old, experienced…
Sourdough Ciabatta Continued
My newest creation, naturally-leavened ciabatta, has me thinking about variables. How much time to ferment? Should I leave the dough someplace cool or someplace warm? Is the high-gluten/bread flour blend making the dough too chewy? Should I stretch and fold…
Fear Not, Bakers
Heat is a good thing. We like it when we put our palms to the fire after coming in from the wind-whipped snow. We like it when we blow on a spoonful of split pea soup with ham before gulping…
Naturally Leavened
What’s not to like about naturally leavened bread? It uses naturally-occurring yeast in the air and flour, lasts much longer than commercially-yeasted bread, gives a better and more complex flavor, and reduces the number of ingredients. With just water, flour,…
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