Swiss sourdough youngster introducing herself
I've been reading here for years. Well, not constantly, but repeatedly. Finally I took the step to register because I've decided to devote more time to baking out of Hamelman's book instead of picking randomly recipes I find online. I've bought it, so I should use it, I think. Especially as I like it so much as well.
But anyway, I should better start to introduce myself here. My name is Salome, I'm Swiss, turning twenty this year and addicted to bread baking since I'm sixteen. Even though at that time I was more focusing on recipes that make my face blush today ;) . Sins like "three-minute-bread" and such stuff. Well, but I found out that bread can be much more advanced and, more important, much better than that. So that's how I became a little baking geek, fell in love with sourdough at my second attempt (the first attempt resulted in something like vinegar and the bread didn't turn out any better), and now I'm kind of on my third approach to sourdough. Not that anything went wrong the second time, exept, well, I failed to revive it after half a year of traveling. My dried sourdough let me down so that I had to start a new culture after coming back. But before that I enjoyed sourdough baking a lot and I'm very determined to NOT let my culture die another time.
So right now I'm having a levain ripening for the Vermont (or in my case "Graubünden") Sourdough - I'm starting with the very basic in Hamelman's book. Keep your fingers crossed for me so that I'll be able to show you a nice picture tomorrow night!
I have two main focuses on baking:
- bread with biiig volume (haven't reached it yet as I'd like to ...)
- healthy bread with rich flavour (I've definitely done it... ;) )
I'm looking forward to even more inspiration, now as I've "officially" signed up and am able to participate.
Warm regards from the alps!