I don’t know about you, but the smell of fresh baked bread – particularly sourdough – is one of the most home comforting there is to me.
Making bread with our little baby boy Nathan was certainly going to be a challenge I thought, but thank goodness for the flexibility of my sourdough recipe! Fresh sourdough is once again on the menu.
I make sandwich style loaves. For everyday home use the sandwich ones last longer and fit our sandwich containers, so I like to do those instead of a round loaf which you can make in a dutch oven or on a baking stone in your oven for a beautiful crusty loaf.
The crust on the sandwich loaf is still decent but I as a Baker / Pastry Chef have a large place in my heart with lovely dark crusty loaves. Perhaps when my wood oven is made (wink, wink) I will once again resume exploring different breads at home. I think it will be sooner than later though, as I have more opportunity being off work for now. Plus, I gotta let those creative juices flow still, right?
The Gone Wild Farmhouse 