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.
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.