I went to some classes at the local Jr. College on bread baking and we have a wonderful kitchen store that hosts chefs from all over. I went to a presentation on sourdough bread baking. Problem was, I need homemade bread like a fish needs a bicycle. I started out at about 7 1/2 lbs and it's been uphill ever since. I had to quit for my own well being.
So soon after the stay home was issued, I went looking for stuff to do. Well, there was no flour or yeast to be found. AHA! A quest. Soon a local breakfast joint transformed themselves into a grocery, selling products from their suppliers- condiments, steaks, eggs, etc. So I bought a pound of active dry yeast (a lifetime supply at my use rate). I didn't want 50 lbs of flour, but shortly my neighborhood Kroger had more reasonable size packages.
I discovered a book, Flour, Water, Salt, Yeast, by Ken Forkish, a bakery owner from Oregon. He has multiple recipes for artisanal breads. Now, I'm producing a loaf or two a week. I might put some in the 'men's division' at the county fair- if such there be this strange year.
The dough is rising overnight after stirring it up after dinner and I'll turn it out and bake 2 loaves in the morning. It's quietly satisfying.
Jim
So soon after the stay home was issued, I went looking for stuff to do. Well, there was no flour or yeast to be found. AHA! A quest. Soon a local breakfast joint transformed themselves into a grocery, selling products from their suppliers- condiments, steaks, eggs, etc. So I bought a pound of active dry yeast (a lifetime supply at my use rate). I didn't want 50 lbs of flour, but shortly my neighborhood Kroger had more reasonable size packages.
I discovered a book, Flour, Water, Salt, Yeast, by Ken Forkish, a bakery owner from Oregon. He has multiple recipes for artisanal breads. Now, I'm producing a loaf or two a week. I might put some in the 'men's division' at the county fair- if such there be this strange year.
The dough is rising overnight after stirring it up after dinner and I'll turn it out and bake 2 loaves in the morning. It's quietly satisfying.
Jim