Back to Baking

DSC04851bread We’ve finally settled in enough that I can get back to baking bread. I love making our family’s sourdough bread, it’s so gentle on my digestive tract and the girls can’t get enough of it. Just before we moved I decided to up my game a little bit and learn more about the chemistry of really good bread and learn about water to flour ratios. I checked out a bunch of books from our library and read and read and read.

Today I made a quick bread. Well, it took all day to make the bread, but it wasn’t an overnight kind of thing. I have yet to taste the bread as it came out of the oven after dinner and I wasn’t about to cut into before it was cooled. I am in the school of thought that you should wait until your bread is cool to cut into it.  I’ll put a picture up on Instagram and let you all know how it turned out!

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12 Responses to Back to Baking

  1. amanda says:

    I so get that school of thought….. I really, really do. but sometimes it’s soooooo hard (for me) to wait! your bread looks delicious~ I’ve never gotten into sourdough (the idea of keeping something alive is intimidating to me, I think I’d forget about it and it’d die or whatever it does when you forget about it…. then be terribly disappointed) but very much love the no knead recipe from Mother Earth News years ago- the one you cook in a dutch oven at very high heat. yumyumyum.

    • KC says:

      This recipe is a whole lot like that. You only need this bread three time. IT’s high water content doesn’t allow you to knead very much.

  2. sarah says:

    It looks so delicious!

  3. Aimee says:

    Looks yum, do you use a sourdough starter?

    • KC says:

      I do in general use sourdough starter for my breads. This particular time I was experimenting with a commercial bakers yeast bread recipe. I needed this bread in a day instead of two days…

  4. stephinie says:

    That looks delicious!

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