Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain.Continue reading
I have been baking Salish Sea Sourdough at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa. Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.
San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.
Visiting with some of my family:
I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” I decided to pass on it. I would like to find more local Artisan sourdough style breads to review.
Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.
I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17 2011. There was so much to see and do that it was hard to pick which classes to attend. The food served was really good and the people were just my kind of people.. obsessed with bread.
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.
I would like to let everyone know that my 16 year old son, Wyllis, is back to making the lames again. He finally got enough equipment here in Hawaii to get back to production.
The lames are even more beautiful than before, being made from a Hawaiian wood, Koa. I will be offering one of Wyllis’ lames (which I bought from him) free to one of the people making a comment on this post.
This is to help Continue reading
I decided to try out my luck with Sourdough Kaiser Rolls. Using Northwest Sourdough starter, I made up a sponge the night before and had a good vigorous sponge by morning. Then, in the morning I added the rest of the ingredients and proofed the dough for 2.5 hours at which time the dough doubled. Sponges usually proof faster as so much of the dough is really a starter. Also the house was warm with it starting at 72F degrees and it being 82F degrees when I baked. Here is the first proof at 10:30 a.m. after 2.5 hours of proofing:Continue reading