The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi, from Kansas City, Missouri

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ZD's picture
ZD

Hi, from Kansas City, Missouri

I love the TFL site.


I recently started baking again after a 24-year gap. I learned to make Sourdough at a new bakery in Minneapolis one summer. There were just to of us, the owner's son and my self, learning from a French baker over the phone how to make bread. I wasn't cut out to be a baker, as I required sleep. Sometimes we would bake two days in a row almost non-stop. Came home to Kansas City and made bread out of my home and sold it at a wonderful Macrobiotic restaurant named Amber Waves. I taught my mom how to make it and she made it so good I had a source for bread and I went back to my old profession electronics.


I started back up 2 months ago and have been trying lots of different techniques. I really miss the bolted flour I bought back then. It became unavailable back shortly after I quit backing. It tasted so good and kneaded with so little effort. I have my 25-year-old impact mill and a new KA mill. I have been working on grinding and getting the mix of grains I like. My favorite bread is and always has been a lightly bolted lean round mild sour sourdough loaf. I will dig my camera out and take a picture of a loaf some day soon. Some other favorite loaves are Raisin Almond, Sesame, and French Baguettes. Oh and Pizza, I have been trying my hand at that too.


We called the sourdough starter that we put in the dough "ZD". I was a little surprised I didn't see it in any of the reading I have been doing.

Postal Grunt's picture
Postal Grunt

Welcome to the TFL neighborhood. You'll enjoy it here. We don't do politics, just baking bread mostly and a few more treats. Lots of us got going on baking because we wanted better pizza. It's got to be the yeast genes.

PMcCool's picture
PMcCool

who just happens to be a bit far afield for the next couple of years. 


I spent a sleep-deprived week last year at The Back Home Bakery (Mark Sinclair, the owner, is a frequent poster here, too), so I know what you mean by that.


Gotta admit, I haven't a clue about what "ZD" might be.  How about contributing to my continuing education?


Keep us posted on your breads, please.


Paul

ZD's picture
ZD

ZD was the way we wrote sourdough on our backer percentages. The Z had a line through it. I searched Google and found nothing. I am guessing it was our misinterpretation of our French teachers English. I is kinda stuck in my head now after all these years.