Pratt Road Bakehouse is now a Garage

With the upcoming move to Sarasota, Florida, today I sold the bakehouse oven and work table making the space officially, the third garage.  I had a lot of fun with all the students over the years making breads and other bakery items. 

Thanks to everyone who visited the bakehouse and/or took classes with me.  Great memories, to be sure.  Don't give up on those sourdough skills and the important thing is, "Keep on baking!"

Whole Grain Bread

Now that I have an active sour dough starter I'm venturing more into the whole grain breads which are very challenging without using one. But, that changes when you introduce the sour dough into the formula. Tonight I used w.w. flour, rye, cornmeal flour, and about half A.P. unbleached flour while adding raisins as a complement and was very happy with the end result. A very nice and complex flavor profile with a high quality crumb. I think it will be an awesome toast, too.

Loving this bread

It's true, now that I am regularly using a sour dough as part of the formula the quality of the bread is getting better, probably attributable to the strength and maturity of the starter which has been going for about a month, now. 

Sourdough Bread - Alive and Kickin'

Having revived/refreshed my original starter I'm very happy with the results of the first batch.  

The Bakehouse Scarecrow

 With the Bakehouse now sharing the baking space with herbs, fruits, and vegetables it was time to add a Scarecrow for the times the plants are outside.

 

Dec. 10 Bagel Class

Lots of baking energy in Pratt Road Bakehouse yesterday as all five of the students brought their own skills to the class and together we crafted a nice assortment of bagels.  Great job, everyone!

Nov. 12 Artisan Bread Class

     Wonderful group today.