You know your family thinks you are slightly obsessed about something when supporting your hobby winds up under the Christmas tree in holiday gift form. After baking some hundreds of loaves of sourdough the last couple years, I guess my family has noticed my obsession. This year I received a 5kg bag of bread flour under the Christmas tree. But let me back up… There is a well-known local French-style bakery in Edmonton called Duchess Bake Shop. There are now two locations, but for years but one address served a frequently long line up of customers selling pastries and sweets from a building in a gentrified neighbourhood just west of the downtown core. I’m not really a sweets and confections…

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My sourdough starter turned two years old a few weeks ago. I didn’t make much fanfare about it, but it has given me cause to think more about my baking lately. Fine-tuning a recipe and process that works consistently for me has been a sourdough journey that has spanned nearly half a decade now, including multiple starters, a trip to San Fransisco, and routine baking through a global pandemic. While I have found occasion to vary my flour compositon a little bit, I’ll be the first to admit that I have not strayed far from “big flour” products, in particular the kind that come in five kilogram bags from the grocery store. With summer upon us, restrictions easing, and an…

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