November 24, 2017 - 9:12pm
Getting back to baking
Have taken a three year break from baking. Now have two young boys and spent two years in Europe, so not much need for baking. But now I am back in a less-crusty-bread-loving place, lonely without my family, so I am turning back to my old love. Starting with a simpler recipe - Saturday Bread from Ken Forkish.
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Amazing bread for someone who has taken a 3 year hiatus! Welcome back!
Hoping to really get rolling in the new year. :)
Welcome back. I know the feeling. I'm back to baking too...though my hiatus was not as long...just 6 months. Cultivating a new starter and just working yeasted doughs now...hope once I get my starter up and running my loaves look as good as yours.
Where in Europe and which breads did you enjoy regularly?
We were in Montenegro for the last two years. In terms of bread, we enjoyed lepinje and a variety of mostly white and some corn breads with kajmak. Aside from bread, lots of veal, cicvara, kacamak, and various seafood. Coupled with the local vranac and amazing honey at affordable prices, all I can say is that Montenegro is like heaven on earth. :)