Hello and welcome to my Genius Hour Project!

Maurizio Leo. (2022, October 19). The Perfect Loaf [Online Image]. Retrieved from https://www.theperfectloaf.com/best-sourdough-recipe/

My name is Robert Barski, and bread has always been a staple growing up. I remember going to a local bakery after church and being allowed to walk into the back where there were rolling racks of beautiful golden loaves cooling down and the smell is something I can’t forget. Sometimes we’d get there and they’d be slicing it to be put in bags, literally the freshest bread you could enjoy and I’d be eating it on the car ride home. This was my ‘white bread’ that I grew up with, but it was a sourdough light rye. Every sandwich I ate growing up had this bread and this bread has become the baseline to what I compare any sandwich bread I have now. In most kitchens these days the art of breadmaking is a lost art as demand is very high and the skilled labour and equipment to keep up with the demand isn’t available in every restaurant kitchen. So this is a way for me to enhance and develop the learning that I had in my limited exposure going to school. With that being said, I wanted to see how does the type of flour affect bread making and sourdoughs? From this, I hope to learn how to make several different sourdough starters, feed them for a couple of weeks, bake and compare flavours, texture, crust, mouthfeel, and aroma. Luckily I have lots of space in my chest freezer so storage after the fact won't be too much of an issue. 🥖🍞