The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from Ireland

bPiobairi-baker's picture

Greetings from Ireland

Hello all.

I am a cook of many years, both professional and home.  I love all kinds of food form all around the world ( not quite as much variety here in Ireland than in my native town of Seattle, but after 16years I am learning to cope with that!) I am also a glass artist ( mostly beads and christmas baubles) , a felt maker,a spinner and more recently a weaver.  I seem to have a green thumb for growing weeds but only a light green thumb for growing food ( as my dandelion infested poly tunnel will attest) My love of bread started when I was about 4 and I started baking my own biscuits, from scratch, at 7. I grew up rather remotely on Whidbey Island and would spend my free time out in the woods. So it was vital to have something to eat and "pigs in blankets" ( these are sausages wrapped in biscuit dough)are great bush food.    

However it has only been in the last few years that I have been baking, what I consider to be "Good" bread. It is mazing how maturity teaches patience.  About a month ago I got a copy of " The bread bakers apprentice" and was introduced to the wonders of refrigerated fermentation ( after years of trying desperately to find warm places in cold houses this is a REVELATION!!) It was about this time that my sister suggested cultivating some of our local wild yeast from the massive amounts of black currants growing in our yard. I used a "recipe" for making wild yeast from grapes and it worked out great! I had tried sour dough starters in the past but they never seemed to get very vigorous. Our own wild yeast is beautiful and amazing it ferments like mad and we are living on sour dough at the moment! She ( are ferments masculine or feminine?) is 100% hydration and fed once every 2-3 days, with a light and sweet sour. ( I also like a very sour dough but this is nice for everyone) I have also saved a bit of dough out of my last batch too try this method of introduction. It was this success that prompted me to join the forum. My family is really tired of hearing about how wonderful this yeast is and I thought it might be nice to talk to a few like mind folks about the subject.

That is about it... Thanks for letting me prattle on. Oh yes, I should mention the bPiobairi ( pronounced pea-bu-re) means piper ( player of the Irish bag pipes)in Irish. It is part of the name of our house and my husband is a maker and player of this instrument.  

Darwin's picture

Hello and welcome to the forum.  It made me laugh that you have a challenge of finding a warm spot as I have a hard time finding a cool spot.  Our air conditioner runs nearly non stop during the summer in Arizona. Regardless of the heat, I have mixed my first starter today.  Black currant jam and Kerry Gold on warm sourdough sounds great!  :)

Frequent Flyer's picture
Frequent Flyer

Welcome aboard.  I've wanted to see your country (my ancestors came over in the 1700's frrom there).