(too bad I can't do every blog photo at 4:45 in my kitchen. great light, even in a bad snapshot)
I recently read Cooked by Michael Pollan. And as his books always do, this one got me back in the kitchen (sauerkraut, braised beef, a few other things). And Cooked led me to the Tartine Bread book and down the rabbit hole of naturally fermented bread (Not sure I've got that terminology right. It's made with what I would call a sourdough starter but it's not sour. Something about a younger leaven).
Last night I turned my starter into leaven and, today, in a day-long process, I turned that into bread. It came out of the oven hours after dinner but wow was it satisfying and delicious as a late night snack.
Improvements are needed (more flour on the towel in the bowl for sure) but gosh darn if that wasn't a pretty successful first attempt. Can you tell I'm excited?
PS Shout out to the Sacramento Library for having both these books for me for free ;)
That is some amazing looking bread!
Posted by: Lisa | February 11, 2014 at 04:44 PM