“I’ve got a lot of friends who say, ‘Hey, you’re a baker? I’ve got a bread machine. I used it once!’ Yeah, thanks man, we can relate.”
Sometimes I imagine yeast only blows in on the spring breeze. And so, it seems, do the bakers. They come in talking of the wild and ebullient yeast, growing all around us and living underneath our fingernails. This has been my experience with the spring sourdough classes, either at Murray’s, 92nd Street Y, or The French Culinary Institute. This year The Brooklyn Kitchen decided to celebrate bread for the month of March. Portland native, Watson Fellowship winner, and world traveler Nathan Leamy arrived in New York two months ago, praising the simplicity, patience, and Zen-like practice of baking sourdough. Nathan’s fellowship sent him around the world (i.e.: Mexico, India, France, Italy, and Egypt) in a year to document the changes of farming staple crops due to industry and politics. While I have listened to a couple of these classes now, I enjoyed Nathan’s friendly, frank, and practical approach to baking loaves. My takeaway? Bake, a lot. Taste, a lot. Mess up, a lot. A lot of fun is to be had.
If Brooklyn Kitchen does another set with Nathan, check him out. Or you can read my notes below. I have omitted the recipe but give a healthy description and those ever-elusive baker’s tips.Leave a comment » Keep reading »