The hours of light are short. The temperatures have dipped. The sky its dripping. It is time to bake. It has been years since I've made bread on a regular basis. I let my sourdough starter go and turned my attention elsewhere. I have some attention again and have acquired part of a great starter from a friend. It is nice to turn some attention back to bread.
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| Multigrain just before baking. |
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A country-white, the essence of bread:
flour, water, starter, salt. |
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| Multigrain cooling, delicious potential at |
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| Bagels with a nice chew. |
How wonderful, what a fine baker you are! I've just learned to how to make bagels and am about to embark on baking them at home — which recipe do you use? Did you use a starter, any other tips?
ReplyDeleteYou are too nice. I saw your pastry post the other day -- very beautiful. I do have a favorite book: Nancy Silverton's Breads from the La Brea Bakery. It is all sourdough. She begins with instructions on making starter and goes from there. It is a pretty hardcore book, packed with her attention to detail approach to making bread.
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