After the time I spent at King Arthur Flour's Blog & Bake™ last week, I came home prepared to fling flour and bake my tush off. Oh, would that baking one's tush off was an actual possibility. Sadly, I find that most of my baking actually adds to my overall girth since I'm unable to restrain myself around a fresh loaf of good bread. That loaf you see above is a perfect example of what renders me weak in willpower and wobbly in the knees. You're looking at a Roasted Garlic Rustic Sourdough Boule. This particular bread is not one we prepared at Blog & Bake, but it makes use both of King Arthur Flour's rustic sourdough bread recipe and the sourdough starter that I bought at their Baker's Store. The starter they sell is pedigreed, people; it is descended from one that was born somewhere in the mid-1700s. This means -at least to me- that it's doubly wonderful. We're talking about baking with sourdough AND history. Are you breadphobic? One of the things I've learned over the years here at Foodie with Family is that many people have anxiety that sometimes borders on phobia about baking with yeast. For those of you who are a-okay with yeast baking, please skip to the next paragraph. For those with breadphobia, allow me to offer you some words of encouragement. When you measure your ingredients the right way and follow instructions to the best of your ability, homemade bread seldom turns out inedible. It may not be pretty, it may not be exactly what you hoped, but there are … {Read on...}
