Hi guys. My name's Jordie aka The Crusty Oaf. Must admit I'm fairly new to this whole blogging thing so bare with me while I find my feet in this world. But what better way to document my progress on my way to becoming a professional bread baker.
A little bit about me first I guess.
I'm called Jordie, 28, I live in Suffolk UK in a busy seaside town. I have 4 children so finding the time to bake with this hectic life is a challenge in itself 😂
I started my journey to artisan bread pro probably late last year maybe November 2020. Although I've always enjoyed baking. Who doesn't like a cheeky home made treat every now and then?
Anyways. It all started with a simple white loaf recipe I found on BBC good food. Using bakers yeast. I got quite good at that and needed a challenge. I googled sourdough and it spiralled from there. I currently have 3 different starters going 😣 a white a rye and a wholemeal. I've had varied success with then all. Although family claim that my rye loaf (will have to find the recipe I've used and link it here when I remember to credit the author) is the best they've ever tried. But somehow find that hard to believe lmao even though they keep coming back for more. Must be doing something right ey?
So here I am. Sitting here taking 2 our of 4 to bed typing out my first blog on my phone listening to some jazz fusion (snarky puppy culcha vulcha album for anyone interested) not knowing what to write or where I can go from here. But I guess the point is to document my progress to see myself improve.
My current goal I guess is to be good enough to join the forces of my local artisan bakery to become a bread baker. I know that may seem a long way off and for someone from a tech world it's a massive change in careers but it's making me happy for a change. I don't find it tedious like websites. There's always something for me to improve on or experiment with a different technique or try making my own recipe. The world of baking seems so huge and I've only just touched the surface on such a fun and interesting journey and can't wait to share it with like minded people where I can bounce ideas off and get some great feedback on my bread. Although tasting is half the experience I can at least show you what I've done and improve on that.
Look forward to keeping this going. I think it is going to be a challenge in itself to remember to update on a regular basis but once I get into the habit of it, I'm sure it will become second nature.
That's it from me for now. Hope you've enjoyed reading my ramble of words on a page and look forward to seeing you all really soon
Jordie
