I have been baking all my own bread for a few months now but have recently become obsessed with sourdough. It took me a while to get a viable starter going but since that happened I’ve been baking two or three times a week. After a personal loss, I’ve been using the bread making as a kind of mindfulness practice. My life is quite simple and monastic now. I’ve quit FaceBook and have been enjoying the solitude of my studio and kitchen. I’m spending most of my time reading, baking and painting.
Each batch of sourdough takes a couple of days as the dough sits overnight to ferment. It’s pretty amazing when you think that all that’s in this bread is flour, water and a little salt. The leaven is from naturally occurring yeasts and bacteria that are on the flour and in the air.
I mix the flour with water and it becomes a living, moving thing. I love shaping the dough into loaves and watching it slowly fill with air.
And the result is beautiful and tasty. Below is a video clip of the loaves just out of the oven. Turn up the volume and listen to them crackle!!