The Beginnings of a Bread Obsession

I love bread and have dabbled in making it for some time. But I’ve always felt like an amateur (because I am actually less than an amateur). I recently bought The Bread Baker’s Apprentice by Peter Reinhart at Powell’s on our Portland honeymoon and now I’m obsessed. Not so much with the actual baking but with becoming a better baker.

I spent way too much time this week looking online for a bread baking class. There’s good stuff out there but the timing, location, or price doesn’t work right now. Until I can find a good one I’m going to keep practicing on my own.

After a spectacular bread baking failure last night I took to the interweb for some research. So, in case it helps anyone else out, here are my findings:

Lessons In Yeast

Definitions of Baking Terms

Smitten Kitchen’s Eight Tips For Less Intimidating Bread

The King Arthur Flour Community Message Board Page

Oh, and before I forget…

Things I Bought This Week: King Arthur Sir Lancelot High Gluten Flour, King Arthur 100% Whole Wheat Flour, SAF Red Instant Yeast, Fleischmann’s Active Dry Yeast, Bob’s Red Mill Vital Wheat Gluten. And I plan to buy some more bread cookbooks tomorrow!

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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