Friday, May 28, 2010

The state of home baking in the States

No, this blog isn't dead -- I've just been on the road touring for 52 Loaves (hey, you can't bake and travel at the same time). A side benefit was that I got to meet (and hear about) a lot of passionate bakers. There was the guy who built a kitchen around a brick bread oven (not the other way around), the doctor who quit his job to become a baker, and the woman who bakes bread for her family every single day. (And no, she wasn't overweight.) Plus just a lot of dedicated people who love baking and homemade bread. Due to my proselytizing I have a feeling that all over the country people are building starters right now. If you want to make your own, just follow these directions. It's easy and it's the first step toward making artisan bread.


  1. You've got a convert here. My starter is about six weeks old now, and last time I fed it, I gave some to my mother in Ohio.

  2. I just started grinding my own wheat and baking my own bread. I am half way through 52 Loaves, which I discovered one day sifting through Amazon. (Peter Reinhart came in the mail and proceeded to intimidate me with strange words I did not understand. He was quickly abandoned for the King Arthur Flour book)

    I find much of this book resonating with me - the more I find out about the history of bread making and the health benefits of using freshly ground wheat, the more I want to know.

    I can feel the little wisps of this new passion unfurling within myself, delicately wrapping it's tendrils around my neck. Soon I fear I will be helpless to do anything but bake and read about baking...

  3. I have a question about apples for making a levain. If I just buy regular ol' apples at the grocery store, will it have enough yeast to get the starter going? I don't really have access to any other kind in Phoenix, in summer, when it's 110F outside...

  4. Yes, you can just buy "regular ol' apples." They will have yeast on the skins. Also, wild yeast is present in the flour, and there is yeast floating in the air. The added benefit that you get from the apple is the sugar, which aids in fermentation.

    Let me know how you make out.




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