Does the world need another amateur bread blog? Certainly not. But, you know, the world rarely gets what it needs. And no one’s making you read this, so that’s on you buddy.
Anyway, as I’ve been baking, and reading about baking, I wanted to start collecting my notes. If nothing else, it’ll be a future reference for myself.
I’m hopeful this will include recipes, tips, and tricks for baking, thoughts on flours, milling, and farming, and even guidance with respect to cottage food laws and start-up bakers through the eyes of a lawyer-baker. Considering I’ve written nothing yet, I guess I’m allowed to be optimistic.
Finally, Leaven Helm, the name of my sourdough starter, is of course an homage to the late, great musician Levon Helm. Not a day goes by that I don’t roll the different pronunciations through my brain–Leaven (leh-ven), Levon (lee-von), and Levain (luh-vahn). Leaven Helm has been a hearty and resilient starter, overcoming occasional neglect to produce consistently delicious (and occasionally even beautiful) loaves. If this is my homage to Leaven, then I hope to do it justice.