Rusty's Log
Stardate 78355.7
Perth Ontario : Temp: 5 C Humidity: 84%
Basic Kneads: Temp: 25.6 Humidity: 34%
Finally some time to sit down and get some words out. Basic Kneads is running near non-stop as we ready for the colder weather. The snows have so far been kept at bay and here at 98 Gore street we are staying nice and warm by the ovens (often a little too warm for Yoshi) and Micheal is steeling himself for his first Canadian winter and looking to the sky for his first sight of snow.
We have settled into a weekly routine of rolling and baking mixing and sleeping and getting up before the sun to do it all again. We have finally decided on a weekly rotation of daily specials to add to the Basics Menu. These specials are generally more complicated types of bread and a welcome challenge to keep us on our toes. Cheese twists, Everything you Knead Loaf, Pumpernickel, Cinnamon sugar Fritters, Oat Stout and of Course Friday's : Sourdough Rye.
What is it about sourdough that attracts us? Maybe it's the historical significance of the first leaven bread humans ever baked thousands of years ago, a discovery that fueled empires and the agricultural revolution of the Egyptians and later the Romans. Perhaps we are genetically predisposed to that sour fermented taste as it has been a source of human survival for millennia. It's literally "bread" into us.
Nowadays we know that it has improved health benefits due to it's longer fermentation process, (made even longer by modern refrigeration) and that further breaks down gluten prior to baking, making it easier for our bodies to digest, and a benefit to diabetics and the gluten intolerant alike.
There are other ways to additionally slow down that fermentation, such as increasing the acidity levels with ingredients such as vinegars or coffee ( as we do in our pumpernickel) but the simplest way is keeping it cold without freezing, so much like a good beef brisket it's all about "low and slow."
Perhaps the resurgence of sourdough is so prevalent because it is a chance for us (like the dough) to slow down and cultivate our own virtues of patience. Like so much in life sourdough is all about timing: knowing just the right time to feed and then use a starter, how long to mix the dough, how long to let that dough rest so that it can strengthen itself, readying itself to be kneaded again to reach an ideal elastic and flexible state, perfect to be shaped and proofed before being sacrificed to the fires.
Whatever the reason, it is clear that sourdough is here to stay. At least it certainly is at Basic Kneads, popping out oven the oven every Friday morning at about 10am. Get your orders in if you want one put aside for you, they go fast, so don't say you weren't warned.
Well, I better get back to the mix, this dough don't make itself. Come see us for a loaf or a chat about how your home sourdough experience is going, better yet, bring us a slice. The only thing better than fresh bread, is fresh bread gifted from a friend.
Stay Healthy, Mind and Body,
Rusty
Comments
Post a Comment