June 21, 2015 - 9:57pm
Hello from Washington State
Hi and thanks for letting me participate with all you wonderful bakers! The world of artisan baking has changed bread considerably--for the better!--from my hippie youth. I love learning the updated techniques that produce the delicious breads of today. It's actually kind of embarrassing to think back to what passed for a "good" sourdough loaf when I started baking in high school in the 70's... Now I drool over the beautiful structure and crust of the sourdough batards in the photos here and hope to develop skills to turn out such lovely loaves myself.
Rose-Marie
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The cycle is interesting when you have some time to look back on it. Breads that got pushed aside because they were not as perfect, or soft or white as commercial are not seen as the high quality healthy loaves they really are.
I think you will be surprised that without a whole lot of extra work you will be turning out the loaves you hope to. Good luck and keep us posted!
I'm a California girl, but with deep roots in Washington, and I agree, those hippie whole grain breads started with the right idea, but without the knowledge and skills that we share today. They were crumbly, heavy and a bit sawdusty, but the hearts and hands that made them were in a good place.
We're glad to have you join us and eagerly await hearing about and seeing what you're baking.
Cathy