We’ve been into bread baking ever since this quirky, wiry welder/bicycle enthusiast/jack of all trades named Doug Moore came to stay with us seven years ago. Being an incredibly generous person, he started off his first day baking a loaf of bread early in the morning when the rest of us were still sleeping. We never asked him to bake bread or do anything else, really, but he just did, did and did again. Since then resident after resident learned to bake the NYT recipe for no-knead-bread, which is easy to find online and learn, even if you’re not a baker. We still love this foolproof way of making awesome bread!
Still, I’ve always been curious about sourdough, especially because it does not require commercial yeast and the already fermented dough is so healthy for us. Today we visited Anina Marcus in the Carmel Highlands. She’s been using the same starter for seven years and bakes sourdough bread for about twenty families in her vicinity. It’s her passion and she talked us through every step of the process. She even gave us a bread-baking demo. Wellstone interns Hannah and Aspen and I all got to learn about the slap and fold, dry and wet starter and other fun things. Even Coco and Anaïs were allowed to get doughy! You can reach Anina’s Highlands Bakery Shoppe at 831-626-4406.
