If I can’t join your club I’ll start my own! Or baking “apprentice” style…

Andama Bread

Andama Bread

I noticed a new baking group forming, and it really caught my eye. This group, spear-headed by Pinch My Salt, is going to bake their way through Peter Reinhart’s The Bread Baker’s Apprentice. When I first saw Natalia post about the group I thought, “How cool! I want to join!” but after a quick glance at my “to-do” list I shook my head and said, “Yeah, because I need one more obligation to add to the list.” and brushed it off like a crumb from my lap.

It was but a few days later I found myself looking at my copy of Apprentice, wondering what I would like to bake…I mean, I’ve already made a few things from it, but I’ve spent the past 9 months doing so much testing for up-coming and newly-published cookbooks, it hasn’t gotten much attention. I’m not complaining mind you, it just wasn’t a priority.

andama2

papa bread & mama bread

Needless to say, I had second thoughts, but by the time I got my tail over to sign up the “club” was closed to new members. Well, hump! I don’t need no stinking club to bake my way through Apprentice, so there!

This Andama bread was probably the best tasting bread I’ve baked to date. I’m still such a newbie when it comes to yeasted breads…but I’m starting to feel more like I have a tiny idea of what I’m doing. If you’re wondering about the different sizes, well, one of my pans is silicone and breads always poof out like that. Whatevah.

I have Natalie of Gluten A Go-go to thank for introducing me to Reinhart and his books. We were trying to think of a Daring Bakers challenge last summer and she mentioned his name. Since I was on holiday in the U.S. I decided to check out his books, and found myself sitting on the floor of the local bookshoppe devouring Apprentice with my eyes. As a novice baker, this looked like holy scripture sent from the gods to guide me through the valley of dead yeast.

I’ve submitted my lovely loaves to Yeast Spotting, your weekly rendez-vous for baked goodness, brought to you by the talented and kind Susan at Wild Yeast.

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28 thoughts on “If I can’t join your club I’ll start my own! Or baking “apprentice” style…

  1. Happy bakes 2U! I’m glad you decided to come along on the bake even if you didn’t get signed up, initially. From one bread baker to another, “Enjoy!”

    I like the, Papa/Mama bake. Cute idea. ;)

  2. I like the way you joined the project. No obligation to bake, just your fancy. That would be my way too. Your bread looks fabulous.

  3. You strike me as a free spirit anyway. How much nicer to choose rather than follow. I suspect you’ll learn as much and have a better time. Anadama bread was part of my childhood. It’s unique and yours looks very apepealing.

  4. Pingback: YeastSpotting May 22, 2009 | Wild Yeast

  5. ooh… I’m always so scared to do breads… I feel like I wouldn’t be able to handle it after all that work if it turned out poopy… I may need to roll my sleeves up and try this. Your bread looks divine!

  6. Yum. The bread looks so good. I sent your mum some gourmet tea last week as well as a tea ball to infuse it with. I hope she liked it. We have a lovely tea shop here called the “Tea Embassy”. It is quite nice the variety they have. Hope you and Guppy have a lovely day.

  7. Hi Shelley – What beautiful bread you made! I agree, we don’t need a group to bake our way through a book. Reinhardt’s book is too much fun too…you just got to go with your gut on this one.

    Thanks for the sing out…I had so much fun making the lavosh last summer with you.

    Natalie @ Gluten A Go Go

  8. I have had that book for years and would you believe it’s in a closet, sequestered away from all my other cookbooks! Your bread looks and sounds so good though, I guess I’ll be pulling my book out of the closet.

  9. i really need to get a copy of the bread baker’s apprentice! i have heard such awesome things about it! that stinks that the “club” was closed, Shelly – but hooray for starting your own! if i get a copy of his book i’m totally making the andama bread first! it sounds so awesome and looks so pretty! looks like i’m gonna be checking out yeast spotting, too – i’ve never heard of it before. hooray for new fun sites!

  10. I have Reinhart’s whole grain bread book. So far everything I have made from it has been great. Your bread looks like it came out perfect! I like anadama bread. (Fun fact: Chef Reinhart is a teacher at the school I am currently leaving. I was never in any of his classes though)

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