Some of the most valuable steps in this journey have come from stepping away from my own kitchen and learning from other bakers.
My trip down to the south coast to spend time learning with Lucho was one of those times.
I went with a desire to understand more about the craft of sourdough, and came away thinking differently about the details that make a loaf what it is.
Lucho's approach highlighted the importance of precision. In sourdough baking, small differences matter. Starter hydration, inoculation, flour, temperature and time all influence how a dough develops and, ultimately, the bread we produce.
I learnt about Lucho's stiff starter. It was a reminder that there isn't just one way to approach sourdough, and that understanding the reasoning behind a method is far more valuable than simply copying.
To read fermentation rather than rely entirely on the clock. Dough doesn't always behave according to our schedule. Understanding what is happening in front of you, and knowing when to act, is a skill that develops through observation, patience and serious graft.
Flour is the foundation of bread. Great bread isn't necessarily about adding more ingredients or making a recipe more complicated. It's about understanding the ingredients you already have and make them good.
I returned to Bricknell Bakehouse with more knowledge, plenty to think about and a renewed appreciation for the craft.
This trip was so inspiring, the company fab, thanks Lucho, Luna, Andreia and Nic. I took heaps of photos for Lucho, too many to share.
Crusty but good.