My Early Experiments with Sourdough Bread Making

The taste for Artisan sourdough breads is an acquired taste, but once you get it, there is no going back. I have been thinking of baking my own artisan bread for many years now but only recently I finally picked this hobby. The overall baking experience was very therapeutic and challenged me on many fronts. It required me to be less impulsive, be patient with details  and  measure every ingredient for consistency and predictable outcomes. The whole process felt like a series  of controlled chemistry experiments so when I finally after multiple failed attempts, got the results I liked I felt happy. The aroma of freshly baked bread is pretty addictive especially if it's  your own creation. It was a small accomplishment but a satisfying one. 

I followed the recipe from one of my favorite San Francisco bakeries, Tartine Manufactory which I used to visit often when I lived in San Francisco.. Chad Robertson, its founder, a famous celebrity chef, traveled far to the French Alps and spent many years learning about traditional baking methods before starting his own business. The recipe suited me as it was quite detailed and I'm happy to share my own tips and answer any questions you might have, especially if you're new to bread baking.

Someone said, making bread is easy but creating that perfect bread is very hard. I quite agree with that statement. The more you learn, the more you realize how much you don't know and the desire to hit that perfection keeps you going. It becomes like a chase in eternity. And that is the beauty I guess of any meaningful pursuit in life.