I’ve been baking bread for about 16 years, but only got into sourdough this July. I’ve made my last two loaves using the Tartine basic country bread recipe/method. They have been the best sourdough loaves I’ve made so far. Amazing taste and gorgeous crumb.

If you make sourdough and haven’t tried this recipe yet, do yourself a favor and give it a try.

(You might need a proofing box because they proof the dough at 78F-82F)
#bakestorians

I added Habanero Jack cheese to the sourdough loaf I baked today.
So good!

#bakestorians

Today's bread is a ham and cheese stuffed wool bread. Currently cooling, cannot wait to dig in, it smells amazing.

#bakestorians

@histodons I kept trying to make the hashtag #bakestorians happen on the bird side with limited success.
Let's make it happen here! Show us your baked goodies!

#histodons

I baked my first ever sourdough loaf yesterday. It was a bit underproofed but practice makes better. Still delicious.

I couldn’t get a starter going to save my life so a friend gave me some of her starter earlier this week. Let’s hope I can keep it alive.
#bakestorians

My public July Substack post is out today!

"Independence Cake: On food politics in the early United States and a recipe for cake."

https://open.substack.com/pub/historicalfoodways/p/independence-cake?r=1n7r7o&utm_campaign=post&utm_medium=web

#HistFood #FoodHistory #CulinaryHistory #EarlyAmerica
#IndependenceDay #bakestorians

I’ve been MIA because I was in Pakistan most of May and internet was spotty.
I’ve been back home for a few days now and my June Substack is out. Check it out!

#histfood #foodhistory #Culinaryhistory #bakestorians

https://open.substack.com/pub/historicalfoodways/p/number-cake?utm_source=direct&r=1n7r7o&utm_campaign=post&utm_medium=web

#histodons, I think we need to bring #craftstorians and maybe even #bakestorians to Mastodon. I tried to make the latter happen on the bird site but no long, but #craftstorians has some pretty neat projects.

Where are all the crafty historians???