The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking on the road

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Floydm

Baking on the road

We're housesitting for my parents up on Puget Sound for the next few days. Before leaving, I fed the pets, watered the plants, and, of course, fed the starter. While doing so it dawned on me that I could take a pinch along and try baking something up here; homemade sourdough would go great with the fresh seafood (like the clams we picked up on the way up). I figure if the pioneers could keep a starter culture alive for weeks on a wagon train, I could keep one alive for four hours on the interstate, eh?

It'll be interesting to bake in another kitchen. No baking stone, no scale, an unfamiliar oven. I'll definitely blog the results.