Tartine Millet Porridge Sourdough

I’ve baked many Tartine-style loaves through the years, but really only a few from their third book, Tartine No. 3: Ode to Bourdon whole wheat and their oat porridge loaf. Both extremely good loaves and worth the little bit of extra work required, but why haven’t I made more of the several dozen, sometimes very unique, recipes? The answer is simply that I haven’t had the time to derail my focus on the constant improvement of my country loaf. Each time I get the opportunity to bake I want to do a “simple” country loaf to try and open up the crumb, get a more gelatinized interior and increase the caramelization of the outward crust.

However, we recently had a need in the kitchen for millet and I just knew there was going to be a recipe in Tartine No. 3 for this whole grain. Sure enough, a millet porridge recipe almost opened up to itself as I was perusing the tome. Before heading to my local market to pick up the small amount we needed, I decided to double it and attempt this porridge recipe a few times. My previous oat porridge bakes produced some of my favorite sourdough to date and I just knew, if executed properly, a millet porridge bread would rank equally high on my favorite recipe list.

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Sourdough Baking Tools Roundup

Tools, tools tools. I’ve always been told by my father: having the right tools makes the job that much easier. True statement right there but finding the right tools can be quite a challenge (and expensive). Over the years I’ve accumulated a large number of baking items I’ve either loved or hated immediately. Those I’ve loved have stuck around and helped me bake many a loaf, a gradual natural selection process right here in my kitchen.

Starting out baking can be an intimidating thing: it’s hard to determine exactly what you need to get started, what tools make it easier when you get more experienced, and what tools are just “nice to have”. Well, I’ve finally created a page that lists all my most used and favorite sourdough baking tools, a “Sourdough Baking Tools Roundup” if you will. When I first started baking I had many questions on what to use at each step of baking: “what am I going to proof this dough in?”, “what’s the best and cheapest scale I can get to measure out these ingredients?”, “what kind of jars can I use to keep my starter in that will make it as easy as possible?”, and so on. In an attempt to help everyone out there to find these tools (without having to scour through old comments here on the site) I’ve listed everything out in an easy to read page. All of these items I’ve either acquired by searching myself or by reading books, asking questions, and posting on websites.

I’ll keep my tools page updated with any new items I acquire and will only add them as I determine they are worthy. I hope these tools that have evolutionarily passed the test help you as well!

You can find a link to my tools page up top or check out my tools right here.

If I’ve missed any must-have tools send me an email to let me know or drop a comment below. I’m always trying out new items and have a bit of a problem when it comes to acquiring new baking gadgetry.

“foodtravelthought” now “the perfect loaf”

What’s in a name?

When I started this site a long while ago I sat down for a couple days brainstorming on a name, it’s harder than you’d think! So much goes into the naming of things — your pets, your kids, your first car, your soccer team, your sourdough starter, and back then, my website. I decided to combine words from things that were important to me: food, travel and thought.

Food, as you might know, is something that has always played a crucial role in my life, starting from childhood. It’s not just the eating part, it’s the detailed recipe preparation, the precise chopping and mincing, the attentive sautéing and grilling, and finally, the enjoyment of eating your hard work. Cooking food for others brings on a whole new set of enjoyments, and having friends over to enjoy a home cooked meal is truly satisfying.

Travel. I can’t ever seem to get over the thrill of stepping foot in a new country, a new state, or a new city. International travel, despite the inherent airport hassles and unknowns, is above and beyond my preferred travel. It throws you into a new, sometimes completely unknown, culture with new people and new customs — there is no experience like it. Some of my friends used to comment that traveling to places with little English is a hassle, well I would say that’s the best kind of trip. I’ve traveled to many countries around the world and back to my family in Italy countless times throughout my life. Turkey, Greece, Peru, Mexico, Canada, Austria, France, Spain, The Netherlands, The Czech Republic, Budapest, Belgium, and the list goes on… I feel very fortunate to have been able to visit all these places and wouldn’t take back a single trip (despite a few close encounters with the hospital).

Thought… that sure seems ambiguous. Well, in a way it is one of those potentially mushy and nebulous things. However, one of my spare time pursuits is reading as much as possible1, and I really enjoy ancient texts on various schools of thought. My primary focus for the past several years has been stoicism, which totally gets a bad wrap. It really has nothing to do with that mental picture imagined by most people when they hear the word “stoic”, you know, that lifeless robot of a person who feels nothing and shows no outward expression. I’m not sure how that came to be, but stoic has been warped over the years. Anyways, this is where the word thought came from, and I had hoped to write more on the topic, but something happened along the way…

I became completely and utterly swept off my feet with baking. It started out with the gift of Tartine Bread and a “cool hobby” quickly spiraled into a full-fledged obsession once my first starter (Brutus) was up and running. Since then this site has transformed, I think for the better, to one that completely revolves around all things sourdough. Thus the impetus for the name change.

The old byline for this site used to be “a quest to bake the perfect loaf”, and that still resonated with me. That perfect loaf, ever so elusive, it is always the goal. After some thought, and discussion with some friends, the perfect loaf really seemed to fit. And, there you have it, a new name but the same old me writing, snapping photos, baking mean bread, and helping where I can: “foodtravelthought” now “the perfect loaf”.

Onward!

Oh, if you were following this site via RSS you might have to update your RSS feed, especially if you didn’t get this post update. However the easiest way to get notified when I post new entries is to join my mailing list through the signup box below.


  1. I try my hardest to cut out almost all TV, save for a few wonderful shows like Game of Thrones, The Walking Dead, The Killing, and House of Cards.

Natural Sourdough with Spent Beer Grains

The beer scene here in New Mexico has really taken off with some of the country’s top ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver and bronze medals. Notably, Marble Brewery 1 was named Small Brewing Company of the Year — amazing thing for a city like Albuquerque. With so much beer talk and so many beer purchasing options for every night of the week, it’s also motivated many would-be-brewers to try their hand right in their own homes. Shops around town sell a multitude of grain varieties from all over the world and all the tools and necessities one would need to get started. Several of my good friends have picked up this (dare I say it?) important hobby and have made some stunningly good beer, so good I could have sworn they picked up a microbrew 6-pack and did a behind-the-scenes-swap before I could spot them.

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  1. Marble is one of my favorite local microbreweries that has been in business here in Albuquerque for a long while now with a strong following.

Baking Sourdough Bread with a Stiff Starter

Baking in the winter always presents problems here at my house: it’s cold! Probably not quite the cold you get in other parts of the world but it sure is cold to me, and my starter. Kitchen temperatures are consistently hovering between 68º and 70ºF which really inhibits yeast and bacteria activity. I’ll typically offset this by changing the percentage of mature starter carryover or by heating up the water used in my feedings, but you really want to try to keep your starter around 75º to 80ºF — this is not easy to do when winter is bombarding your area. You just have to make do with the warmest spot you can find in your kitchen, for me this is next to my whisky collection… almost poetic.

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