10 months ago addiction struck in the form of baking sourdough bread. There is something therapeutic about handling dough, forming loaves, baking and devouring them.
Ever since I baked that very first loaf I’ve been receiving more and more request to share the Breadgasmic Experience of making Filthy Good Bread.
So, today, I’m launching the Bread Files where I’ll share everything I know about Filthy Good Bread!
I’m no profession, but, I’m happy to help anyone by sharing the tips and tricks of baking quality artisan sourdough bread at home. Sometimes, the best way to share is by baking together, I’ve been running the occasional workshops to get people started. If you’re interested get in touch and I’ll let you know when I’m planning to run the next one.
It’s a small step from making wine to making bread! Just like wine, it’s all about quality ingredients and fermentation. The learning curve is steep. The satisfaction from baking your own loaf, breaking bread with friends and family is one of life’s simple pleasures.
I’ve been hooked on making my own bread since my first, kinda average, loaf made it out of the oven back in October 2013. Hopefully, I can help you avoid the “experiments” that didn’t go so well and start baking yummy Filthy Good Bread sooner!
Stay up to date with all things Filthy Good Bread by subscribing. You can check out my Bread Making field notes thus far here.
The Bread Maker’s learning curve is steep! The loaf on the left is one of my first rock hard attempts. The beauties on the right were made just 10 months (& 100kg of flour) later. I’m proud to say I’ve bought just two loaves of bread in all that time!
I keep a Photo Diary of my Filthy Good Experiments you can view it here! There’s often tips & tricks in the comments. You can follow me on Instagram @paolovino or on Twitter Follow @PaulKaan