One of my goals for this year is to finally learn more about bread. I love making bread, but aside from the basics, my knowledge of the craft doesn’t span too far (to my embarrassment). So, this year, I want to change that – starting with sourdough.

As I was thinking about it, however, I realized that one key thing I really don’t understand (the way I think I ought to) is the difference between the various types of flour. I have been an all-purpose kinda gal for most of my life, only branching out when a recipe specifically calls for something else… but I confess, even then, I’ve often ended up substituting with all-purpose flour anyway.

So, to start getting my head into the game with a bit more knowledge, I did what any good millennial would do, and I looked for a video on Youtube and some articles on Google to teach me something. What a world we live in, eh?

Anyway, the most helpful video I’ve found so far is this one, by Everyday Food:

I’m a hands on learner, though – so this kind of research helps me a bit, but mostly it makes me curious. Now I want to use each type of flour, and see how I feel about each kind! I would also like to experiment a little bit more with non-wheat flours, such as spelt, rye, and oat flours – which I know from a little bit of experience, are great added to a wheat based bread, just to add a bit of weight, texture and flavour to your loaves.

I have been learning a bit about gluten free baking as well, so learning to use rice flours and various starches is also on my agenda for the days to come – but since I really want to start with a good old fashioned sourdough, I think I’m going to begin going deep into the world of wheat.

That said, THIS BOOK – Is one of the most beautiful bread books I have ever seen. I bought it when I lived in Germany as a keepsake (and hopefully good motivator to keep learning some German); hence, the German word “Brot” (for “Bread”) on the cover. I don’t speak enough German to understand the whole thing, but I’m really hoping that with a little help from some German speaking friends and relatives, I will be able to get into making some of these incredible loaves. Almost every recipe in this book calls for a sourdough starter, which to me makes it extra appealing… and every gorgeous loaf on these pages whispers memories of good days gone by. I can’t wait to get into it, and hopefully… achieve at least some measure of success re-creating some great bread experiences overseas. I’ve never had bread like I had over there, and I really really hope I can bring some back home with me (finally!).

(Go figure, hehe – I would go get myself a bread book in a language I don’t speak, wouldn’t I? Unlike most normal people who would find a perfectly good one in their own language…)

Anyway, those are some of my bread aspirations for the year, and yes –  I will consult some books and blogs in English as well. I won’t flounder too much. But… German bread! I must try.

What about you? What are some of your best bread experiences? And baking related or not, what are some of your goals for the year ahead?

As always, thanks for visiting – Feel free to share links to articles and videos on this topic in the comments (I’d love to learn more!), or share some of your own bread successes, failures, or aspirations.

Back soon!
–Naomi