So I have done all my bread baking (read experimentation) from the hip. I learned how to make Challah from a pre-school recipe for kids then decided on a whim to explore using sourdough starter. The breads I have made over the last 3-4 years have all been my own experimentations on the basic King Arthur Extra-tangy sourdough recipe. I have played with different flours and starters just because they sound neat, not because I have any script to follow. I have taken my knowledge of science and applied it to bread in a fun and edible way. I have only learned the terms sponge, hydration, poolish, autolise, etc. from being on this blog for the last three weeks. You all, Olga, Siu, Don, and others have put words to what I have been doing by experimentation - so thank you! So this week I actually bought a book...The Bread Bakers Apprentice by Reinhart, 2001. I am only through the introduction but have to write this because of this inspirational quote that embodies how I approach bread. (think like a baker) This means thinking formulaically and structurally and then baking by an elusive quality call FEEL, not just blindly following a recipe without knowing the reasons behind certain steps... Wow. I am hooked. I told my wife you all always mention Reinhart or Tartine/Robertson, & Forkish. I am glad my first real lesson is from Reinhart but I too look forward to getting other books that encourage or put words behind my natural experimentation. To Bread and To experimentation!
Posted on: Sat, 29 Mar 2014 00:38:53 +0000
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