I'm so new, I'm a two day old starter.
I am really stinkin' new at this bread thing.
I am from Utah, currently stationed with my husband in North Carolina in an area we fondly call a 'BREAD DESERT'.
My options are Sunbeam and Nature's Own.
For someone raised on same day fresh bread, this is a depressing set of circumstances.
I was given the Bouchon Bakery Cookbook for Christmas, and moved quickly from the macarons to TKO's to Batards.
My main problem was a pitiful budget for things like metal chain, river rocks, water guns, pizza stones, pullman pans.
I decided to try out one of the recipes with just what I have in my kitchen: my hand-me-down kitchenaid artisan, a couple of stacked baking sheets and a stainless steel bowl of water for steam.
What bloomed from these two loaves, baked to dry, split down the side, with little to no oven spring, is an obsession.
I have just ordered a pizza stone, just purchased some high gluten flour, just started reading Tartine Book No.3, and just started my first starter.
I am here because my husband does not care about autolyse times and when I show him pictures from the Tartine Bread book, he just sees bread.
I need some friends who love the magical mixture of water, flour and salt as much as I do.
Hello, from the oasis in the middle of a Bread Desert.