Sometimes I wish I had more hands. That way I could mix dough and take better photos at the same time.
The pics below are a basic tutorial demonstrating a few techniques I use to make a loaf of bread. In this slideshow, I use locally milled Red Fife wheat (thought to be the oldest wheat varietal in Canada) and a natural leaven - otherwise known as a sourdough starter - to bake a loaf of country style hearth bread. The bread doesn't have a strong sour flavour, but does have a slightly sweet and nutty taste from the use of whole grain flour. The interior is very tender and moist with a mix of large and small holes; the crust is crisp and hearty. The dough makes great bread - but also fantastic pizza.
Enjoy the show!
My last post was a month ago! Oops. Winter got a hold of me and I'm just now beginning to thaw out.
It hasn't all been icicles and bitterness. Much of the past month has been spent the same way the two previous to it were: baking breads using locally milled whole grain flours and a whole lot of reading. Kamut, spelt, whole wheats, rye, amaranth, corn, porridges, sourdoughs, croissants, English muffins, sourdoughs, flat breads, bricks, and even my most perfect loaf to date. All this baking has thickened my waistline but expanded my bread powers. I'm looking forward to working off the dough and spreading the good word on whole grains with the sun on my shoulders throughout the coming seasons.
We can all use a little inspiration and a reminder that sun will once again bring the bountiful harvests to our gardens, markets, tables, and souls. Spring is just starting, but the next three months after which strawberry season arrives will be here before we know it.
Eating. Drinking. Sharing.