Launching The Filthy Good Bread Files! Sharing Adventures of a Home Cook Baking Artisan Sourdough!

8 Aug

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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

Tomorrow is the 1st anniversary of my Bread Baking experiment! Here's a few highlights! It took 4 months for me to bake a loaf I was truly happy with, since then it's been a relentless pursuit of more Yumminess! Kilo after kilo of flour has passed through my hands to be mixed, slapped, folded, stretched, shaped, baked, watched, cut & devoured! The tactile experience has been both therapy & sensory pleasure! It's distracted my hyperactive brain for a moment of mindfulness & calm. I've discovered an amazing community of Real Bread Lovers & shared a Doughmance with all of them! The #BreadEd2014 crew are a generous, human bunch! There is an amazing community of skilled & dedicated home & commercial bakers in Australia who are prepared to share their knowledge with any who ask it of them. One of the greatest pleasure has been sharing a loaf of freshly baked bread with a neighbour, colleague, friend or family. The look of delight on people's faces when you pass them a loaf of bread still warm from the oven is incredibly satisfying. The other pleasure has been sharing my limited knowledge to help others kickstart their bread making experience over a ball of dough & glass of wine! Bread is truly the staff of life, good for the body, mind & heart! #RealBread #52LoavesProject #Sourdough

A video posted by Paul Kaan (@paolovino) on

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