Hi all, my name is Talia, hailing from the lovely little Hudson River town of Nyack, NY. I'm a longtime baker and home cook, but bread has always intimidated me. I just, however, took my first two sourdough loaves out of the oven this morning (a la the Tartine cookbook) and am completely in love with this beautiful process! From starter to loaf, the Tartine steps yielded perfect results for me this time around. I am a science teacher and have a background in microbiology, so perhaps beginners luck mixed with a decent understanding of microbes worked to my advantage. In any case, I am excited to branch out into other loaves and types of bread. My next bake will probably be a hazelnut or olive and rosemary loaf, but I am open to flavor profile suggestions and recommendations for beginner bakes! I am also very grateful to The Fresh Loaf forums for helping me troubleshoot when my leaven wouldn't float yesterday (it needed an additional 2 hours or so in a warmer temp!)
Cheers,
T
With a loaf like that! Very nice indeed. Anything with rosemary in it sounds amazing. Mmmm how about potato and rosemary. Was in a bakery today and the one I saw looked very nice. If I hadn't just baked two loaves I would have bought it.
Thank you so much, Lechem (oh how I love your Hebrew username!) What a lovely message. Potato and rosemary sounds delish!