Bread

Sourdough

On my recent Esalen retreat  I learned to bake breads from chef and healing artist, Liam McDermott.  He began the week introducing us to sourdough cultures.  All week we tended to our starters, feeding them daily with flour and water.  At the end of the week they baked up into beautiful loaves.  We also learned active yeast breads and breads with lots of yummy additives like herbs, flowers, eggs and cheeses.  The big take away points for me was the health benefits of fermenting dough and developing a recognition of the rise and fall of the sponge over time.

Our teacher, Liam McDermott

Soda Bread Scones with Esalen Flowers

Honey Whole Wheat rising, cheese being made in the background

Rye Sourdough Starter

Rye Seedy Sourdough

Challah

Learning in the Murphy House Kitchen

Forming rolls of White Sourdough

Honey Whole Wheat

Filling for Chive Bread

Filling for Chive Bread