Welcome Brewers
Welcome brewers. This is the easy part because I know many of you, and many of you know me. I've been a professional brewer since 1988, but I've been an amateur bread baker since 1970. Nobody in my family baked bread, I just wanted to when I was ten years old. I was too little to use the oven so I had to wait till my parents got home from an antique show before I could bake my bread. I've been baking and experimenting with baking ever since.I'll be posting lots more about what I want to do with this book, but in the meantime I need your opinion. And if there's one thing I know about brewers, is that we've all got plenty of opinions!
I want to know about your favorite local loaf of bread. What's the name? Who makes it? Why is it special? Anything you want to tell me, and the other brewers and bakers who will be reading this blog.
Please send me the bread name, the bakery name, the city and state where the bakery is located. Addresses and phone numbers are helpful, plus information about you, what you love about bread. Do you bake? Any other stories, background, or tidbits that you think the readers of this blog might enjoy.
Please include your contact information, such as a phone number. All comments will be moderated before I post them, and I will remove your phone number and personal contact information before posting your comments.
Thank you for your support!
posted by good bread gal | 11:50 AM
1 Comments:
Teri,
I received your post to the forum regarding baking from Steve @ Free State Brewery in Lawrence, KS
I brewed with Steve years ago, and left for Wisconsin, where I have continued my career as a professional brewer most recently with Hereford & Hops in Wausau. I am now departed from H & H, but am working on a plan for a brewpub in the same town. On to bread, Free State's "sister" restaurant is Wheatfields bakery, an artisal baker using a wood fired oven from Spain. Wheatfields was my favorite bakery in Lawrence, despite the fact that there were many choices. My favorite bread they would make was the kalamata olive bread, bursting with salty olives in a sourdough base. Incredible! My mouth is watering thinking about it! They also had an excellent country wheat, a simple bread, one of my favorite ways to start the morning. Toasted with butter.
I have been baking my own artisan breads for about the past 3 years in my home oven, outfitted with unglazed quarry tiles. My favorite bread to make is foccacia, topped with walnuts and gorgonzola cheese. I also like to top it with fresh rosemary and kosher salt. My favorite loaf to make is a boule of wheat, sometimes with rye, and big pieces of asiago baked in. There is something truly magical about asiago cheese in artisan bread. Sourdough is another favorite, it I can get the time to culture up the mother. In November, I will be teaching a hands on artisan bread baking class at a local hardware/kitchen remodeling center store to a class of about 12 people. I will have them prep up their own dough, and retard it overnight. Then they will take it home and bake it off themselves. We will also be baking in house, some "pre-prepped" dough, that I will have made up the day before. Let me know if you have questions!
Kevin Eichelberger
715-212-9273
hoprocket@yahoo.com
ps~let me know if you have any leads on used 10 Bbl systems!
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