I'm going through a [forever] bread phase.
There is something really special about bread making.
I'm sure I've had a lot of past lives and one of them consisted of being a baker.
It takes patience. It's the opposite of our on-the-go, convenience driven world.
Do you want fresh bread for dinner? Well, I hope you started the process yesterday!
But the care you put into your loaf makes it all worth it.
I'm still new to all of this baking stuff, so I'm all up in Pinterest
to help me get the rhythm and flow of sourdough.
I used, Flour on my Face - Sourdough Focaccia recipe as a guide to help me learn!
Here is her ingredient list:
in a bowl, combine the following ingredients to form a sponge:
allow sponge to ferment and bubble for about an hour until bubbles of differing size are on top.
Click here for the procedure!
Bloom Recipe Notes:
First of all I halved the recipe! I'm the only one eating this bread and I do not need 2 loaves of deliciouness in my kitchen.
I substituted maple syrup instead of honey
My 'sponge' didn't get super bubbly like the recipe calls for but I went with it anyway and it still turned out!
I probably could have baked it for an extra 5 minutes.
Next time, I will mix the fresh rosemary and chopped olives into the dough for extra flavor.
Fresh Garden Rosemary
Flaked Sea Salt
Cloves of Garlic
I added these ingredients right before I put the dough in the oven!