Last weekend I had the chance to dine at one of the best restaurants in the bay area. “Ad hoc” is one of Californian chef Thomas Keller’s famous restaurants and I was quite lucky to sneek in with a couple of friends who actually had a reservation (“Oh noooo, I thought our reservation was for three!”). Let me tell you, the food was amazing!
Keller has a bunch of cook books published, one of them the “Bouchon Bakery”. I’ve looked at the book in the store many times and I think it’s about time to pick one up. Maybe I could ask Santa for a copy….
It wants to be fed…twice a day….I was told I have to name it or it will die…may I introduce: Crumbsy, the sourdough starter!
Now, let me show you what Crumbsy can do if treated well…
I’ve been baking beautiful breads like these ones all week long at the San Francisco Baking Institute and I can’t wait to start working with my own equipment now. It was such an inspiring experience to work with bakers from all over the world! I discovered that Crumbsy’s relatives have a hard time surviving in Brazil and Panama, because they can’t handle the climate. Who would have thought…
Right now Crumbsy is on vacation (in the B&B’s shared fridge), made into crumbles with a lot of flour to slow down it’s metabolism and taped shut, waiting for it’s trip back to Castlegar. Crumbsy and I will strive to make the best sourdough breads possible for the bakery. There will be Old World Whole Wheat, Multigrain, Rye, Walnut Raisin and many more.
I am watching the sun go down over San Francisco while sitting at the desk in my cozy little room. I left my family behind to indulge into the world of sourdough breads for the next five days. Can’t wait!