Monday Open Thread 6/20/22
Tomorrow is the summer solstice, aka the longest day of the year. Which means it is outdoor baking season again (leaving aside the fact that it has been unseasonably cold here in New England so far this year). Among other things, I am working on an Ooni-baked Armenian flatbread recipe that I’ll be teaching (remotely) at this year’s Kneading Conference (for which I will have another giveaway, stay tuned for details). And I am working up my recipes for the Sourdough & Pizza Retreat I am teaching with my pal Tara Jensen in July. Which means that I should also have some outdoor bread & flatbread recipes for you all soon.
What are everyone else’s summer/outdoor baking projects or plans? Any bread travel on tap? Share with us all below!
—Andrew
Also: I accidentally made the open thread about my bread b$%k project paid-subscriber-only, so some people couldn’t comment. If you had thoughts to share, I’ve now opened it up for everyone, so have at it!
We're making an outdoor kitchen! We built a wall and graded our hill last year, so this year it is time to make a level spot, a safe seating arrangement on the wall, and a kitchen. No idea what kind of a wood fired oven we will make- I welcome input on low-cost, low-effort starter ovens. Right now we are planning the place: a platform that closes up during winter, getting water to the sink (found it on the street!), and scouting for kitchens getting renovated to salvage their parts for ours.
I don't really have an outdoor space, so no backyard baking here. I am planning to travel with my spouse and four other friends to a villa in Italy for two weeks (delayed from July 2020 and then from July 2021; fingers crossed for 2022!), so perhaps there will be some baking there? There will undoubtedly be some kind of breads, pizzas, etc. consumed!
This brings me to a question: what shall I do with my starter? I regularly refresh it once a week, but I will be gone from (at least) July 1-16, meaning that it would be at least a 17-day stretch. Will it bounce back after such a long time in the fridge? Should I dry some? Anybody here want to startersit for me (kidding!)?
Happy summer, all!