I enjoy cooking (this is Ben talking here). I enjoy collecting and selecting ingredients and putting them together into a passable meal. Of all the things I enjoy making in the kitchen though bread stands out. For most meals the quality of the ingredients is the controlling factor. If you start with some great produce you’re going to get a great salad. The act of good cooking is essentially creating a pleasing mixture of quality ingredients. Baking bread, on the other hand, works at the chemical level and a biochemical level at that. The vast majority of my breads have flour, water, salt, yeast. Nothing else. Not only do these simple ingredients transform so substantially but the possible outcomes starting from such simple input is staggering. With less dependence on the ingredients the final loaf becomes a more accurate reflection of the craft of the baker.
Anyway, here are a few pictures. Enjoy!
