As some of my closer friends and fellow fermentation enthusiasts know, my family and I moved from New Jersey all the way to Israel this past September. Shortly after our arrival a revived my two sourdough starters (aka Randolph and Mortimer) and resumed my baking. Additionally, I purchased an Ooni pizza oven and have been loving making sourdough pizzas in it for my family and our new local friends. This video is a recap of what I’ve baked so far, from my most recent loaf of Danish Rugbrod to my first loaves with locally sourced flour and DIY baking equipment.
While I can’t make any guarantees, I’d like to make time for sharing more of my baking and fermentations related experiences in the coming months. So stay tuned!