It's been nearly a year since I began this new hobby of baking my own bread. Since then, my interest has only grown. I want to perfect recipes for this modestly high altitude (~5280), and write on a variety of bread types and techniques as I learn and perfect them.
Therefore... (drumroll)
I have decided to create a bread blog.
Birdsong's Beautiful Backup Blog Based on Bread (a working title).
I will keep this general/random subject matter blog in place and continue to write on any non-bread related topics that seem worthy of publishing online. However, any future posts about anything baked will be in a new place, in a new format.
It might be awhile before I actually get around to creating a new website or developing content. A fair number of things are happening in my life, and time is in short supply. BUT it will happen, and it will be delicious. The link will be added here after that it starts. Probably in a month or so? Who knows. Baking is a mostly weekend thing for me, and visitors are coming for Memorial Day.
Wednesday, May 23, 2018
Saturday, March 3, 2018
Follow up on that bread recipe
I've been making bread at home for several months using this high-altitude formula. It has been reliably delicious. I have a few follow up notes on it.
- Using fresh herbs, such as rosemary, gives it a nice flavorful twist.
- Avoid working the bread after it has proofed. The less you have to handle to shape, the lighter and fluffier it turns out.
A whole-wheat variation will be coming in the near future. The recipe will need to be completely reworked. I will be sure to post how this works, along with some higher quality photos.
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