Howdy From San Francisco
Howdy folks! I used to do prep and line work outside of Atlanta (where I'm originally from) about 15 years ago when I left that world to pursue software development full time. I baked back then as well but I stopped doing that when I moved to SF in 2008. About 4 months ago I decided to pick it up again.
I'm surrounded by some of the best food and ingredients here in the Bay Area and want to make things that I can share with others. I've learned what good bread is like from eating some of the best from bakeries like Tartine and my personal favorite The Mill.
As a re-introduction to modern artisan bread I worked my way through FWSY by Ken Forkish. I've also baked out of Josey Baker Bread. Now I generally understand the process and variables involved and I'm just working on practicing different things and honing my techniques and understanding. In 2016 I want to experiment with enriched breads and new grain varieties and preparations. I'm sure I'll have some successes to share and failures to learn from!
Welcome from across the bay (Oakland)!
Great food and Ingredients abound in the bay, a trip up to Central Milling in Petaluma might be worth a go, and Community grains do a few ancient grain varieties that are locally grown to look out for.
Yes! Many bakeries to visit!
The "new" grain varieties are, of course, really the old grain varieties - kamut, einkorn, emmer, etc. Please share your experiences.
I do want to second baybakin's advice. But "Central Milling" has changed locations and names. Look for "Keith Giusto Bakery Supply" in Petaluma. BTW, they are an excellent source of information on "ancient grains." Arrange to talk with either Keith or Nicky Giusto. If you haven't discovered it yet, most of the terrific Bay Area bakeries use their flours.
Happy baking!
David
breads of any kind. This week is sprouted 13 grain with all the usual, the 3 farros and the 'ancients' thrown in plus a couple of locally grown, In AZ, white wheat heirloom grains. Good luck with your quest. Welcome and
Happy baking
Welcome from south of San Francisco.
Since you're local, I highly recommend courses from SFBI. Been a home baker for over five years, and the classes were huge in accelerating my understanding of bread.
Please share!
-Don