April 27th, 2009 by Admin
Check it out, it’s homegrown:
Our friend and Urban Grains collaborator Chris generously gave us a few kilos of his fresh, stoneground flour a week or so ago and yesterday the miracles of fermentation helped me to transform it into my first local loaf. It was one of my more successful bread-making attempts. Although I consider myself a competent baker, I am not as confident in my bread-making skills. Puff pastry from scratch – that I can do, but the perfect rise still seems to elude me. So I keep trying. I even bought a bread-focused cookbook this weekend and have been educating myself about the science behind the loaf. After chatting a while with folks at Barbara Jo’s Books to Cooks, I picked up a copy of Bread Matters: why and how to make your own (by Andrew Whitley). It has recipes, of course, but also offers discussion of the history and politics of bread making. Though the author is British (and often refers to “British bread”) the issues are valid here as well.
Does anyone have a bread book to recommend? Leave it in the comments!
Nom, nom, nom!
We sliced it hot and slathered it with butter – the only respectable thing to do with a fresh loaf. After such a fresh and flavourful treat, we are certainly looking forward to more of this. To local grains!