March 1, 2011 - 6:47pm
First Hamelman Vermont sourdough, 2nd try at baguettes
First try at the Vermont sourdough turned out lots better than anticipated. I used a soupy levain as the base for the sourdough, building it over a couple of days. My second try at the baguettes still didn't work out as well as hoped for. Will try again.
Sylvia (Bronx to Barn baker)
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Look lovely, Sylvia. How is the building on the farm coming along?
Syd
Hi Syd,
Thanks for your note. Construction is still weeks out: we've got a couple of feet of snow and ice on the site. Hard to wait, but wait we must. A project my husband and I have been chatting about is building a wood-fired oven just outside the kitchen. I don't think we'll take it on this summer - we'll still be finishing up the house - but definitely see it as a next year goal.
Right now, we're finalizing the house plans, and we're waiting for the arrival of our first calves of 2011. They may start appearing within the next three weeks or so.
Sylvia
Wood-fired oven... I am envious! :)
Syd
Nice loaves, Sylvia. Vermont sourdough is one of my favorite and a go-to bread for a plain sourdough.
Sue
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