When did you start baking? What motivated you to take it up?

We received a bread maker as a wedding gift. I started there and baked sandwich bread and french bread when we were first married. I really enjoyed the process of baking bread and started to move away from using the bread maker after a few years. I loved kneading the bread and how the structure of the bread was determined by the time spent kneading and watching for when the dough had doubled in size. 2 1/2 years ago I started my own sourdough starter. This required more knowledge about the natural yeast that occurs in the air. This way of baking bread takes much more time, but the taste and texture of sourdough bread are so much better.

How did the pandemic influence your baking?

The pandemic has given me time to expand my sourdough baking skills. I have tried many new recipes and techniques. I have definitely become more confident in my skill set over the pandemic. I have expanded my recipe list from just a sourdough loaf to sourdough waffles, sourdough bagels, sourdough loaves that have different flours, and a wonderful Pumpernickle rye sourdough recipe from Ms. George.

Have there been any significant challenges you've encountered? How did you figure them out?

Sourdough has to be "fed" flour and water every day if you store it on the counter or once a week if you store it in the fridge. It took time to balance when the best time was to feed my sourdough starter and how to store it. It was trial and error at first learning how to care for my sourdough starter, but now I have had my starter going for two and a half years, it doesn't take much thought now.

Is there a specific type of thing you like to bake the most?

I love baking a plain loaf of sourdough. I am still always striving for the best loaf, with the best "ear", the best crumb, and the best blistering of the crust. I always feel bread baking and education go hand in hand, you can always learn something new and improve yourself.

What's the "fanciest" thing you've made? Or the most difficult?

At Christmas time I make a recipe from Paul Hollywood called a Couronne. It is a brioche dough, which is enriched with egg, filled with marzipan, mincemeat filling (apple, raisins, cinnamon), then it is glazed with apricot jam and orange icing, topped with pistachios and cherries. It is beautiful and delicious.

What are some basic tips of baking that you think everyone should know?

In baking, you can't eyeball measurements. You need to measure everything. Flour absorbs moisture, if you add too much liquid or flour to your recipe it will throw off the outcome of the recipe. Use unbleached flour.

What is Mr. Rhoton's favorite thing you make? (Inquiring minds want to know)

Mr. Rhoton loves my cinnamon rolls and sticky buns. Think Cinnabon but better.

If you would like to start baking bread this cookbook is a great starting point. Bread Baking for Beginners by Bonnie Ohara.