Every Wednesday night I take the sourdough out of the refrigerator and feed it. Thursday morning, Thursday night and Friday morning I feed it again. Every Friday night I make two batches of sourdough bread with my slow-rise technique. Every Saturday morning I wake up, pre-heat the oven and shape & proof the loaves.
This sort of routine has almost turned into a ritual. Last night I recited my recipe (listed on the right) from memory for my wife who was helping me mix the batch. There's something very satisfying about the smell of fresh baked bread to me. Cutting into the loaf and savoring the complex aromas and flavor that I coax from just four ingredients.
I may not be a weekend blogger, but I am and always will be a weekend baker.
-Matt the weekend baker
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