David Tamarkin

Another thing I want to talk about, I just was talking about this with my husband yesterday as he was baking bread, is color. There's a lot of different opinions about color. I'm now at a point where my loaf's really dark and I love that sort of almost bitterness that you get from a very dark crust. My husband is not there yet. So when he bakes bread, we have lighter loaves.

And then sometimes I see some very, very pale loaves. Is there a right color for sourdough?

And then sometimes I see some very, very pale loaves. Is there a right color for sourdough?

So when you talk about the score mark, are you talking about the deepest part of the score or perhaps the ear that forms around the score?

So when you talk about the score mark, are you talking about the deepest part of the score or perhaps the ear that forms around the score?

And you want to see that golden brown?

And you want to see that golden brown?

That's a great tip. I love that. What is one tip, Amber, you would give to a beginner sourdough baker looking to level up their bread?

That's a great tip. I love that. What is one tip, Amber, you would give to a beginner sourdough baker looking to level up their bread?

For everything, really, not just for bread. I was thinking about practice and hours put into bread as you were talking. And I was thinking about the five years you spent in our bakery making bread every day. And I just imagined that when you're a bread baker in a professional setting, that you were constantly...

For everything, really, not just for bread. I was thinking about practice and hours put into bread as you were talking. And I was thinking about the five years you spent in our bakery making bread every day. And I just imagined that when you're a bread baker in a professional setting, that you were constantly...

doing what you just said you're constantly doing the detective work to know like is the dough right it's not it's never quite predictable right like because like you said it's about the moisture in the room the temperature everything there's so many elements um you said it was engineers who who were initially taking several classes i think of an engineer as somebody who like wants to design something that works each and every time i don't know my feeling is i just wonder if you agree with this that bread is never going to be like that

doing what you just said you're constantly doing the detective work to know like is the dough right it's not it's never quite predictable right like because like you said it's about the moisture in the room the temperature everything there's so many elements um you said it was engineers who who were initially taking several classes i think of an engineer as somebody who like wants to design something that works each and every time i don't know my feeling is i just wonder if you agree with this that bread is never going to be like that

And I think some of that, you don't get the same level of that, of course, as a home baker or as an occasional home baker. But I think the spirit of that is getting up and trying again. And just temporary art is perfect for that. I love that. So thank you, Amber. Okay, Amber, where can people find you if they wanted more of your wisdom on bread?

And I think some of that, you don't get the same level of that, of course, as a home baker or as an occasional home baker. But I think the spirit of that is getting up and trying again. And just temporary art is perfect for that. I love that. So thank you, Amber. Okay, Amber, where can people find you if they wanted more of your wisdom on bread?

I'm obsessed with that class. It's such a great class. And if anybody wants to learn more, we'll have a link in our show notes. As you know, Amber, people have so many questions about sourdough. It's not just me. And so while you've done a great job answering my questions, I wonder if you'd stick around to help us answer some listener questions.

I'm obsessed with that class. It's such a great class. And if anybody wants to learn more, we'll have a link in our show notes. As you know, Amber, people have so many questions about sourdough. It's not just me. And so while you've done a great job answering my questions, I wonder if you'd stick around to help us answer some listener questions.

I love that thing. It's like a little electric blanket for your sourdough starter. You put it on it and it's like the perfect temperature to make it rise and get all bubbly. And you can put your breads on it too. And it makes your breads rise easily. I'm trying it with my wallet to see if I put my wallet on it. It makes like my 401k rise or something or whatever.

I love that thing. It's like a little electric blanket for your sourdough starter. You put it on it and it's like the perfect temperature to make it rise and get all bubbly. And you can put your breads on it too. And it makes your breads rise easily. I'm trying it with my wallet to see if I put my wallet on it. It makes like my 401k rise or something or whatever.

It's a great book.