About two years ago around this time, after months of bad or no baking, I finally gave up on my sourdough starter that I had fed and baked with for the previous four years or so.
Sourdough starter was in a way, the beginning of my passion for all things food (hence the name of the blog, Noon meaning bread in Persian). 🥖
Sourdough is the simplest, yet one of the most sophisticated culinary phenomenas, in my humble opinion. For one thing, it’s ALIVE, you can give birth to a new being, and after that you are responsible for its well being and health. In return of regular love and feeding, your sourdough will feed YOU your daily bread! The most fragrant, tasty bread. The magic? The more you do, the more get. Disarmingly simple, yet meaningful.
For the new year, I want to do more. More manual creation, less screens. On that note I started making a new sourdough from scratch. This is a different method and recipe from how I used to bake, so I consider myself a total newbie. And if it wasn’t for the recipe, the step-by-step support and the meticulous mentorship of @tomfonta , there would’ve been NO WAY I could get the result you see here. My sourdough bread still has so many defects, but I’ve managed to bring the inebriating perfume of toasted bread and freshly brewed dark coffee to my morning ritual. One could hardly desire better winter mornings.
If you’re based in NYC and around, follow @tomfonta , because he’s soon gonna start a bake-sell where you can find the perfect sourdoughs of the maestro himself with different flour mixtures. ✨
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#FlavorsAndEncounters #SourdoughBread #LabNoonFood