Hi, We will take a break for the summer so this Sunday, June 21st will be our last bed break until Sept. I am hoping to post more video and pics of us doing everything bread. I am also going to continue with the testing of the Red Fife wheat. My initial formula was WAY off, must improve.
Hope you have a great summer, drop by again soon.
8 comments:
Hi David! Are you my Doppelganger? I'm David Aplin - a baking novice cultivating the art of bread baking (mostly sourdough) in Homer, Alaska. I just discovered (and bookmarked) your blog. DA
Hi David, The world just keeps getting smaller every day. Imagine...there are now two(2) verified bakers of naturally leavened bread with the SAME NAME!
I hope you enjoy the blog and keep in touch with whatever you're up to.
BTW, the only other David Aplin I know is my uncle, who I am named after. You may have seen his name and company as it's plastered all over the internet, David Aplin and Associates.
Cheers,
dRa
Dude, more pictures of those luscious loaves please, need some crumby porn!
Jeremy
Yes Sir- I've seen you're uncle's ads plastered all over the internet! I very much enjoy your blog and have a great deal to learn.
Where did you get your baking inspiration and training?
Best,
DAA (Andrew)
Yes Sir- I've seen you're uncle's ads plastered all over the internet! I very much enjoy your blog and have a great deal to learn.
Where did you get your baking inspiration and training?
Best,
DAA (Andrew)
Hi Everyone, We will be baking again in a couple of weeks, will post more pics and hopefully some video of what we do (and how)...David, I am a baker by trade. My day job is working in an instore grocery store (Loblaws), I entered an apprenticeship through my company about 20 years ago and it was the best thing I ever did tradewise. I was taught by some pretty good european old school bakers and pastry chefs. In 2005 I decided to build the holy grail in my backyard like many others who read Alan Scott and Dan Wing's book "The Bread Builders". It's extremely hard work, but the rewards(not monetary) are very satisfying. I have tried to keep up with what is current in the world of so-called artisan bread making. I attended a week long course at King Arthur in Vermont with some great people with a wide variety of backgrounds. Jeffrey Hamelman was the teacher and it was great learning more with him. The practical hands on was a pleasure as were the technical lectures. I am very fascinated by cereal chemistry and would like to get more edu-maka-tion in that field. Glad you enjoy the blog, I have not updated in a little while, so this is a good shove to add some more content.
See ya!
-dAVID
Looking good...I love your mixer...
:?{
Looking good....
I love your mixer....
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