Bake Already!

Give Us Our Bread Daily…

I am a bread snob. Why? Because I grew up in a country where you can survive on bread alone for months at a time, and not get sick of it.  Because our local bread store had freshly baked, still steamy and hot bread delivered twice a day.  Because our bread varieties were many, flavors were plenty, and freshness was the first and foremost priority.

47% Rye Bread from Wild Yeast Blog

We were buying bread every day. If we were lucky enough to score ‘just-off-the-bread-truck-fresh’ loaves, we’d always purchase extra, because walking one-and-a-half blocks from the bakery to the house were enough to devour that extra, or at least pinch the delectable crust off of it. We had white, sourdough white, rye, gray, black, and everything in between. The loaves had names.  Our bread stores were self-serve, and special long neck forks were provided for customers to probe the loaves for freshness and crustiness.  No one ever thought of packing the bread in plastic “to lock in the freshness” for long term storage.  Even now, after fifteen years of living in the States, the idea of packaged long-shelf-life bread makes me chuckle: those bleak looking pre-cut loaves with a texture of a cotton ball and no taste, no matter how much corn syrup you put in them, are a disgrace to the very essence of what bread really is — a living bold spirited yet peaceful creature, a product of miraculous transformation of powdered grain consumed by yeast.

A grainy picture of my very first sourdough bread

Since I’ve started my all-things-fermentation streak, making wild yeast sourdough has been on my mind.  I did some sourdough experimentation last year, when a friend shared a “secret” of rye bread starter with me.  I learned early on that bread requires patience and persistence, just like gardening — you do your job, and the nature will take care of the rest.  Things should not be rushed if you want truly good results.  And of course, if you want the nature to do its job, you need ingredients that are as close as possible to nature — unbleached unenriched organic flour, chlorine free water, unrefined salt, whole grains and freshly ground seeds and spices.  And of course, wild yeast, naturally occurring … well, everywhere really.

Some wild fermented Challah breads I baked last year

The purpose of this article is not posting a recipe, but rather make the home made bread noticed.  It’s very well worth the effort and is far superior to whatever you find in stores.  If you are lucky to have a good traditional bakery nearby, this may be not for you, but if you are like me, a fan of making things from scratch and learning about traditional methods of food preparation, making a loaf at home should be on your list of things to try.

A close up of a roasted pumpkin sourdough with cranberries and pumpkin seed

A couple of websites I found which may be helpful:

Wild Yeast Blog —

The Fresh Loaf —

Food Wishes – – make a search for bread, this guy has lots of instructional videos.

A very nice write up on wild yeast bread in Russian — — this lady definitely knows her stuff.

And of course, more bread photos of mine, right here: More Bread Photos, Please!

Rye sourdough with home made butter

Sourdough English Muffins with home made butter and raw honey

Beautiful rye sourdough is cooling down

This entry was published on August 13, 2012 at 1:56 pm. It’s filed under Bread, Musings, Wild Sourdough and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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