Further adventures in bread baking

Two of my glorious loaves

For the last couple of years, I've been on a real bread kick. I've written about it here a couple of times and I've taken this bread-baking thing to the point where I don't buy bread anymore. I doubt I save any money this way and it certainly doesn't make very efficient use of my time. However, there is nothing more satisfying to me than knowing I have a loaf of fresh bread sitting on my kitchen table. A loaf of bread I made from scratch.

Bread baking isn't just an activity I'm finding. It's a way of looking at the world. I actually like it that it takes time and effort for me to make the thing that holds together a sandwich or gets slid into the toaster. My bread baking teaches me to be patient and as proud as I am of the finished results, I am at the mercy of a fungus when it comes to the finished result.

The fungus in question is a yeast called Saccharomyces cerevisiae. S. cerevisiae is the yest sold as baker's yeast and it's the same organism that ferments beer. S. cerevisiae is just one of a host of related species that will make bread dough rise. For example, Saccharomyces exiguus is the yeast that makes sourdough bread taste like sourdough bread.

I've been reading a lot lately about the role different yeasts play in how finished bread tastes. It makes sense and I'm beginning to wonder if there's more to life than Saccharomyces cerevisiae. Susan Tenny's amazing blog Wild Yeast has been a real inspiration. My starter, to make a bad bread joke.

So yesterday afternoon I embarked on an experiment to culture my own Saccharomyces exiguus. There's a lot of folklore surrounding the whole process of harvesting wild yeast. While it's true that there's wild yeast everywhere, the yeast that will grow in my starter arrived with the flour my starter's built around. Over the course of my starter's life it will attract other local bacteria and fungi and it will lend a special St. Pete flavor to my breads. But my goal here is to culture the yeast that's already in my flour naturally.

I'm partial to King Arthur flour and no that's not a paid plug. I think their bread flour is a perfect consistency and I get good results with it. King Arther also has a great website and it's their website that got me started on this grow your own yeast kick.

From what I understand, this will take a few tries until I get it right but I'm dying to see how this affects my breads.

Photo via K. Fields

OK, from King Arthur's website:

• 2 cups warm water that's been allowed to sit for a day to let the chlorine dissipate
• 1 tablespoon sugar or honey (optional)
• 2 cups King Arthur Unbleached All-Purpose Flour

Mix the water, flour and optional sweetener together thoroughly in a clean, scalded glass or ceramic bowl. The scalding will ensure that you’re starting “pure.” Cover the bowl with a clean dishcloth. Put it in an area where there’s apt to be the highest concentration of airborne yeast as well as the warmth that is needed to begin fermentation.

If the surface begins to look dry after a while, give the mixture a stir. It should begin to “work” in the first day or two if it’s going to at all. If it does, your trap has been successful. As you would with a dried starter or active dry yeast, let this mixture continue working for 3 or 4 days giving it a stir every day or so. When it’s developed a yeasty, sour aroma, put it in a clean jar with a lid and refrigerate it until you’re ready to use it.

If the mixture begins to mold or develop a peculiar color or odor instead of a “clean, sour aroma,” give a sigh, throw it out and, if you’re patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This doesn’t happen very often though, so don’t let the possibility dissuade you from this adventure.

Have any of your guys ever tried this? Any words of advice? I know there are some bakers out there.

I'll keep you posted on my further adventures in bread baking.

Fun stuff from around the internets

It's Christmas week, web traffic's in the toilet and rather than taking the week off, I'm going to phone one in instead. That's dedication.

I find things in my interweb meanderings and most of them get saved to a favorites file, never to bee seen again. Until I have some space to fill that is.

So here are some finds from the last couple of months. They weren't topical or meaty enough to warrant a full post of their own but they are perfect fodder for a random collection of fun stuff.

First up, this ad kills me.

It absolutely kills me. Can this be seven year scotch I wonder?

Even though I'm a recent tea convert, I still have a place very near to my heart of espresso. I think these espresso cups are about perfect.

The satisfy my love of espresso while feeding my appreciation for the Italian Renaissance and its revival of the Roman putti. These Putto espresso cups have silicone wings that stay flexible for an more secure grip on that first espresso in the morning.

I love stop-motion video as much as a dread the idea of moving. This video has plenty of both.



The Move, Paper Animation from Mandy Smith on Vimeo.

If that video's any indication of what moving's like in The Netherlands, maybe I ought to relocate there.

I love a good illusion, and photographer Håkan Dahlström has a good one here.

That's a street in the Russian Hill section of San Francisco and believe it or not, those cars are on the level. Seriously, hold up a ruler to your screen.

Here's the actual street. In order to take that first shot, Dahlström turned his camera to make the street appear to be flat. I like the effect.

One visit to San Francisco is all it takes to understand why no one there has a weight problem. Just getting to your car is a work out.

Speaking of my thing for all things Italy, I found a website called ItalyGuides recently. ItalyGuides features a large collection of hi-def, interactive photos of sites all over Rome.

I just zoomed up to the oculus in the ceiling of the Pantheon.

Here's what it looks like when you look toward the bronze entry doors from inside.

Here's a shot of the Trevi Fountain.

Here's the inside of the Coliseum.

There are a large number of these interactive photos. While they're no where near as cool as being there, there's enough detail that you can use them to plan what to expect when you do make it to these sites.

ItalyGuides has similar interactive photos for the sites in Florence, Venice, Milan, Bologna, Naples and Palermo.

And while I'm waxing nostalgic for Italy, here's the definitive Italian Christmas carol as sung by the definitive Italian singer of the 20th Century, Luciano Pavarotti. Ladies and gentlemen, I bring you Tu Scendi Dalle Stelle.




Ahhhh. That's bliss.

Have a terrific week everybody.

I'll never look at pocket doors the same way

I was never a big Star Trek fan. I know, I know, that's some kind of blasphemy. Anyhow, I may not have thought much of the show, but I loved the doors that the original Starship Enterprise had.

They were so cool and now somebody's gone and converted them for use in the home.




The only thing missing is the oh so satisfying whoosh sound from the original TV show.

Add another stop to my intinerary

Recognize this skyline?

Maybe this national anthem will provide a clue.





The great people at Blanco asked me to travel to Toronto with another group of bloggers. We'll tour another Blanco factory and attend Toronto's legendary Interior Design Show, also called IDS. I leave for Toronto on the Morning of January 27th and come home the afternoon of the 29th.

This is fantastic for a whole host of reasons. First and foremost is another opportunity to get to know the folks at Blanco and to see another one of their production facilities and meet another one of their industrial design departments. It's going to be great to see IDS and to meet a bunch of Canadian bloggers and designers I've befriended over the last couple of years. And finally, it will be good to be back in Toronto again. I've been away for too long.

IDS is another massive design show, this time it's Canada on display for the world to see. I'm thrilled to have this addition to my winter travels, I can't wait to see it. Thanks Blanco!

So Zuckerberg's Time Magazine's Person of the Year. Big Whoop.

In case you've been living under a rock, Time Magazine just named Mark Zuckerberg as 2010's person of the Year. So now the founder of Facebook joins such luminaries as 1935's Haile Selassie, 1938's Adolf Hitler, 1939's Josef Stalin, 1942's Josef Stalin, 1957's Nikita Khrushchev, 1965's Gen. William Westmoreland, 1971's Richard Nixon, 1979's Ayatollah Komeini, 1995's Newt Gingrich, 2000's George W. Bush, 2004's George W. Bush and 2007's Vladmir Putin. Time's Person of the Year roster goes back to 1927 and it reads as much like a rogue's gallery as it does a hall of superheroes.

Predictably, the chattering class of the blogosphere hailed Zuckerberg and Facebook as the greatest thing since sliced bread. Well, I don't think it's the greatest thing since sliced bread.

Don't get me wrong, Facebook changed and is changing the way people use the internet. In a lot of ways, Facebook brought the social web to the masses. That's a huge achievement.

But Zuckerberg and Facebook are standing on some very broad shoulders and before too long, somebody else will come along to alter the fabric of the internet once again.

In 1979, my dad invented a modem. We had a computer at home and every once in a while, we'd call a telephone number in New Jersey. Once connected, we'd set the telephone receiver in the cradle of the modem and we'd log onto with something called The Source. The Source had weather updates and bulletin boards and was an early, early form of the civilian internet. We thought it was the greatest thing since sliced bread.

A little while later, modems improved and got faster. By the early '80s, you didn't need to dial a telephone anymore and my first e-mail address came to me through a little something called CompuServe.

Everybody thought CompuServe was the greatest thing since sliced bread.

In 1993, I was trailblazing user of something called America Online. Back then, AOL didn't have a graphic interface, it was all text. In about 1994, AOL came out with a graphic interface and it was like nothing I'd ever seen.

By 1999, AOL owned the internet it seemed. You couldn't be cool in 1999 if you didn't have an e-mail address that ended in aol.com. Everybody thought it was the greatest thing since sliced bread.

And now we're in the era of Facebook. Just like AOL though, Facebook is a walled garden, a dead end. It pulls people in and keeps them there, sequestered from the rest of the internet. It's Facebook's Achilles heel. And like AOL before it, something else will come along to take its place.

When that something arrives, everyone will think it's the greatest thing since sliced bread.