Hello from oakland
Hello from the Oakland hills!
Long time follower, first time poster. Though it's about time that I made an introduction post on here before I start making blog entries.
I started this bread hobby (obsession?) after being fed-up with paying $4 for a good loaf of crusty bread at the market. I'm a bit of a fermentation enthusiast, making beer, wine, mead, sauerkraut, pickles, sodas, along with syrups, bitters and general "make everyone from scratch" mentality. Bread baking was a logical step.
Nearly everything I make is naturally levaned, using a sourdough starter I got years ago from a one-legged Scottish homebrewer friend of the family, Bill (Makes for a great story).
Here's a few breads that I have made for an intro.
Altamura-style 100% Durum Loaf (edit from Local Breads)
Baguettes made from High extraction flour (Central Milling type 70)
dmsnyder's SF style sourdough (edit)
And of course dessert: Orange Sticky Buns (edit from Saveur mag)