I sat down today to try to begin work on the Sour Flour Training Manual, and didn’t really know where to start. I created a Word document, wrote “Sour Flour Training Manual” on it, and then stared at it for a while. I ended up deciding that I would be writing an outline of topics, and started a list: History (of Sour Flour), Philosophy (of Sour Flour), Ingredients, Scoring, Steam, Activity of Starter, Loading the Oven…
If you would like to help contribute to the sharing of bread knowledge, we welcome you to submit articles. We are creating a Training Manual for Sour Flour, and will incorporate a wide range of useful information for baking bread. For the time being, please email danny@sourflour.org your articles.
Today was the Eat Real Festival, and I was invited to do a workshop on one of the stages. It was a fun event, and it re-sparked some enthusiasm for me in regards to Sour Flour. I arrived at around 10:30AM, and was initially worried by the lack of people walking around. I had been …
Yesterday, I moved all my baking supplies out of La Victoria. It could have been a sad day, but for me, it was just another step towards the evolution of Sour Flour. And considering everything happening at La Victoria, I was actually pretty happy, and got to drink some champagne. It was La Victoria’s 60th …
On Monday we had our weekly meeting. The first thing we talked about were some Areas of Focus for Sour Flour. Areas of Focus: 1. Increase involvement of members 2. Increasing skill level of bakers 3. Getting more members 4. Simplifying bread making process 5. Producing better bread The purpose of writing these down was …
