Baking is an art form. It has become my passion. I was never really detailed enough, or that is what I thought, to be a good baker. I didn’t understand Baker’s Percentages; I couldn’t tell you how many grams were in a cup. I measured with a little of this and pinch of that. I had no idea what I was in for. Then as I sat down one day with Peter Reinhart’s Crust & Crumb it all made sense. I love everything about it. I love putting my hands in the flour, I love kneading that dough till it becomes silky and pliable. If you close your eyes you can feel the dough get softer and softer. I am passionate about baking now. When I am home alone I am thinking, “okay, I can bake uninterrupted!” It is a great feeling when you pull that loaf out and hear that crackle while it cools. Fulfilling, is a way to describe the process!
I went on to make a motherdough, chef, levain (there is no standardization on bread language). Seymour and Sandy are my starters and levain. Allow me to show you my pets! Beautiful, a bouquet of sweet wine is released when you remove that little piece, a soft silky dough that will impart flavor and shelf life. Amazing what nature can do! Oh, I haven’t purchased a loaf of bread since I started this journey and I don’t intend to look back!
Also, in the next few weeks watch as Seymour takes some trips. Seymour is a wonderful travelling companion! Keep an eye out!
Bread made with Seymour levain! Amazing crumb and just a small batard! Delicious with just some butter or a bowl of chili!