KampKrug

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my artisan bread skills have been slowly improving over the last year, and i really enjoy using my wild yeast sourdough starter to make focaccias, baguettes, ciabattas…yesterday i had the opportunity to visit a “real” artisan baker about 30 min away in Port Hadlock. i toured his kitchen and he sampled my bread, critiqued my crust and crumb and asked about my technique. some restauranteurs even came in and sampled my bread alongside his – they liked it! wow! at the close of my visit, with sam chomping on bread samples in my arms, the baker paid me the highest compliment – he asked if he could feed my starter and replicate my baguettes in his own commercial kitchen! i was thrilled! today i made three loaves and am pretty satisfied with them, although there are still things i could improve upon. don’t worry, i froze some for when dave he returns!