Hi guys.
I grew up in Quebec, where the French bread tradition is still very much alive. I never felt the need to make my own bread before I left.
Back in 2011, I moved to New-Brunswick. Most of the bread didn't taste too good. The same grocery store load I used to buy now tasted like hot dogs. Not hot dog buns, hot dogs. There was that one decent bread though, made with grains malted at Garrison Brewing Co. When they stopped making it, I decided to start baking my own. That was in January 2013.
After 3 years baking French baguettes and batards, I decided to try my hands at sourdough. It still is a hit and miss. I either get an amazing loaf or a flat bread. I learn something new with every batch.
My grandfather was a baker. I never knew him, but you could say it runs in my blood.
Here's a couple of pics of my baking evolution. From my first loaf to my latest sourdough.
to eat, especially the baguettes. I think most of us continue learn a little bit more every time we bake, I think that is what keeps it interesting.
Gerhard
It seems to me you're doing just fine. Sourdough can be hit or miss, even for those of us who've been doing it for years. But the nice thing is, you always get better and your failures are still probably better than the bread you can buy from the store.
Cheers!
Trevor
I'm also from Quebec, and you are completely right when you say that French bread tradition is still alive. However, it's really hard to find a good bakery and when you found it (Boite à pain or Paillard in Quebec City) you have to pay a very high price... and live near by the bakery! So, I bake bread every week and each time someone taste my little baguette, they immediately remind good old time and loosed artisan bread. Especially my little overnight bulk fermentation baguette, 78% hydradation, 80% white flour, 15 Red Fife and 5% rye.