The Quirky Baker

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The Quirky Baker

At The Quirky Baker, we bake hand crafted, freshly made Sourdough Artisan Breads.

Our Breads are absolutely free from commercial gluten, conditioners, improvers, preservatives and chemicals, designed keeping nutrition as the key component.

04/07/2021

Back to Basics!
crumb from yesterday's bake.
75% TWF #8615 bread flour
25% TWF Indie whole wheat flour
78% Hydration

2 hrs Autolyse
4.5 Bulk with 4 sets of Coils & Folds
24+ Cold re**rd

03/07/2021

HELLO!
Baking less , typing & talking more?! Yes, kind of.
The new work scenario is exciting and everything I love to do - bake, research, write , create! But, also challenging. Managing time has been a little difficult but I am slowly gaining momentum! Hoping to share more and more of my work and learnings here in the coming days. Like always!

In 📷 - Sourdough Country Breads

02/06/2021

Hello Cheesy!!
This gorgeous was made with #8615 from TWF'S C-Series, laminated with english cheddar from and dehydrated garlic from .in .
Just yum!!

31/05/2021

SOURDOUGH BAGUETTES
Slender sticks of breads with - Crackling thin golden crust enveloping a creamy moist open crumb
My trials, trepidations, fascinations with continues...
The challenge lies in making the ducks walk in a row! The ducks are fussy and unpredictable as they can be - sourdough fermentation + elasticity + extensibility.
The unique shaping technique works best only when the dough is extensible but also appropriately elastic. The netted crumb is highly dependent on perfect fermentation and the shaping. Getting this right, even almost right is nothing short of an achievement.

However daunting it may seem, the joys of slicing through a crackling baguette and soaking it up with olive oil make it worth the effort.
And I have worked out an 'attainable' recipe for the Sourdough Baguette which makes epic baguettes in home ovens! The recipe blog is extensive with videos clippings, tips and handy tools and techniques.
Go enroll for the free course at online community.

20/05/2021

These are the fluffiest Sandwich Bread you will ever have! ALSO..probably the easiest one to bake!
If you want to get your hands on the detailed step-by-step recipe for this bread, head over to https://linktr.ee/twfflours .
All you have to do is register and enroll. Its a free course!
And in other news, I am now working with as their In house baker and Product Evangelist. Now, I am your flour AND bake expert 😉🤓🧐

27/04/2021

WE ARE QUARANTINED!
Sorry, I have been off the radar for quite sometime. That is because, after a long awaited vacation to see our parents, my husband tested positive for covid. Everything there after has been like a landslide for us; a very difficult and trying time for us as a family.

A few days into corona and he was diagnosed with mild pneumonia - everything that happened that day is a blur. Thankfully we are supported by our family, friends and neighbors, without whom I am not sure how we could have arranged anything at all or if we could have stayed afloat. But we are fighting as a family and I am sure we will pass through this safely.

Meanwhile, please keep us in your prayers and please stay safe and take good care of yourself. 🙏

Note - the workshops planned for this month have been cancelled and I am sorry if this might have cause any inconvenience.

WE WILL BE BACK SOON! 🙂

25/03/2021

Ovens & the Journey of the Dough within - A Review on Types of Ovens and Science of 'Baking' a Bread

"I often get queries about the type of ovens and what outcomes are expected w.r.t. baking a bread. Baking breads is a finicky business and what kind of oven one uses has a great impact on the quality and aesthetics of the final product. This review discusses the different types of ovens based on heating mechanisms and how that affects the events occurring while a dough transforms into a bread."

So my website is up and so is my blog. Although, I still have tons to do on the website. Yes, I am doing it myself and hence it has taken me around a year to get it up (in a sensible way that resonates with my work).
thequirkybaker.com

19/03/2021

Hello!!
Catch me live over a quick chit chat this Saturday on Sourdough! This is in collaboration with

The theme - From Grain to Bread, the ultimate transformational food!

I am going to speak about -

1. What is sourdough?
2. Sneak peak into sourdough bread making
3. Modern bread making vs Sourdough bread making
4. Health benefits
5. A simple recipe to use up left over sourdough breads - Panzanella salad

⏰ Saturday 20 Mar - 4 pm to 5 pm
🏡 Zoom

Please follow the link for free registration
https://shor.by/quirky

14/03/2021

WHITE SOURDOUGH SANDWICH BREAD
From today's Sourdough Beginners Baking Workshop.

Local India Maida. Handmixed

12/03/2021

BLACK RICE & SESAME SOURDOUGH
From yesterday's bake!
Probably my current favorite. It is a made with mockmilled black rice and black sesame. The rice porridge brings a slight sweetness to the bread + moist, creamy soft crumb + the lovely purple color!!

Including grains into the bread is so exciting - an array of colors, textures, flavors, aroma and most importantly nutrition. Never a dull moment . Is there?!

06/03/2021

The Breakfast Stack, strikes again!
In 📷 - Italian grill cheese 🥪 - country white sourdough slices had a spread of left over pasta sauce, a slice of gouda, a layer of smoked chicken salami, a few green pepper and onion slices, a few shavings of parmesan, a dash of chili flakes and oregano and then grilled to a crisp perfection on the pan 😃

A damn good sandwich - like a cross between a pizza and a sandwich!!

03/03/2021

PRE SHAPE!
Love watching these little bundles snuggled and huddled together!

In 📷 - 5 seed 5 grain sandwich dough resting before being pulled, wrapped and tucked into tins for their hibernation!!

The the whole grains used are freshly milled with

Address

Bangalore

Telephone

+918971900990

Website

http://thequirkybaker.com/

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