Monday Open Thread 3/14/22
This past weekend I spent working on my upcoming workshops. I finalized the handout for tomorrow’s soda bread class, including adding a new recipe for a potato-based one that is a derivative of an Irish recipe called “boxty bread”.
And I did some testing for my choreg workshop, in which I am possibly going to include a sourdough version of the formula. It’ll likely remain “experimental” for the class, but I had nice results, so it bodes well for my eventual deep-dive into how to make sourdough enriched breads, something that is way more complicated than simply swapping out the yeast for levain (at least if you want to keep the acidity under control).
I also attended my friend Mitch Stamm’s Zoom gathering of bakers from around the world to support Ukrainian baker Bogdan Krasnoperov, who is in Odessa baking bread for the peace effort. Mitch mentioned there would be a video online at some point, and I’ll definitely share it here.
If you want to read more about the war in Ukraine and how it relates to bread, grain, and baking, please check out my friend Amy Halloran’s recent post, which is filled with wonderful links:
It’s been awhile since we’ve done an open thread around here. How’s everyone doing? Feel free to share whatever you want below, I’m sure we’d all like to hear from you.
—Andrew
Wanted to second Andrew’s mention to read Amy’s recent Dear Bread post, and also note she has some terrific recipes to share in exchange for letting her know you’ve contributed to any Ukrainian relief organization.
Good morning, all! I’m trying out Andrew’s Pain au Levain recipe with green olives and rosemary added. It just finished its overnight proof and is an about to go into the banneton and the fridge.