Bread

I started making bread a few years ago, again probably inspired by Michael Pollan’s book Cooked. Like many of the ideas in that book, I was really attracted to the methods and reasons for making food this way (see Pig Roasts). I was living in Bolivia at the time and was pretty isolated because I was by myself and had limited skills in speaking Spanish. What a perfect setting to get into making sourdough bread!

I learned so much over the years through reading different books and through practice, that I slipped into a pretty great routine, and found myself making way more bread than I could eat. While living in Vancouver, I was fortunate to have awesome neighbours and friends who wanted to eat my bread so I started a mini bread service. Leaving Vancouver, I wanted to make sure everyone could keep eating good bread, so my good friend Adam Amir captured me making bread, hopefully to be used as a reference so that it could be easily recreated. He’s an amazing filmmaker, so please check out the videos below.

Intro

I am far from a professional baker. These videos and instructions demonstrate how I found success making bread. Mostly, the information was collected from three well known sources: Tartine, as documented in a great New York Times article, Michael Pollan’s book Cooked, and Ken Forkish’s book Flour, Water, Salt, Yeast. I highly recommend all of them.

Following the videos, I have some photos I have collected over the years - from starting my starter in Bolivia to picking plums for delicious plum bread. Check em out!

Instructions - basically

To come…