v's sis's blog

At first it was clearly the levain which objected to being returned to the west coast after spending several months on the east coast.  Finally it decided it would make due with its new, but in reality old, surroundings.  Then it was clearly my hands which had totally lost their mojo after spending those same months generously feeding the levain but not demanding that it work for its living.  One bread after another was poorly shaped, poorly developed or overproofed, or poorly scored.

Many years ago, we lived for a while in a small town in France.  Every day I would walk to the bakery around the corner to buy our daily baguettes.  Could life be any better?   When it was my turn to order, I would conjure up my finest French: “Bonjour, Madam, je voudrais deux baguettes, s’il vous plait.”  To which Madam would reply “Combien”?  How many?  I would meekly raise two fingers.

For the past year this site and my sister Varda, whom many of you know here as an experienced baker, have been teaching me to bake bread.  Varda lives 3000 miles away so the teaching has, obviously, not been hands-on.  But learning to bake bread, as I have learned, can only be hands-on.   The photo associated with my profile is my first and very sorry attempt at baking.  Varda said " baguettes are not for beginners".  Did I listen?  No.