I love snacks. One of my favorite snack-themed meals is meat and cheese with a perfect baguette. All with a glass of wine. Pure heaven. it’s essential wine tasting supplies. And while I don’t always have the perfect baguette — or sourdough boule — it doesn’t get any simpler than that.
After my first taste of San Francisco sourdough bread I was itching to jump on the bread making bandwagon. I had only made challah with my mom before, but with my skills in the kitchen, I thought, how hard could it be? As it turns out, really really hard. After 4-15 failed attempts (I lost count) I gave in and returned to cupcakes and booze-filled brownies. Besides my starter not “growing,” my bread coming out to be a hard brick, the patience that I just do not possess proved to be a problem. It’s almost as important as the starter itself. Ok, not really. But you definitely need it.
I like baking because of the precision, the exactness. Sure, we all made magical concoctions in our backyards when we were five, involving grass, avocados, and those sweet grass flowers. Or, was that just me? Well now I prefer the specific spices and the precise method for mixing scones and whipping egg whites. Bread takes precision too. it just doesn’t always go according to plan. And when I can’t control the outcome of anything, I lose it. Like seriously, Godzilla on the loose. Which is why I love this recipe. Oh so much. Continue reading