A House on Fire

This blog will explore ideas, techniques, and recipes of baking breads of all sorts from my (little apartment) kitchen. The Stoneyhouse Bakery doesn't exist anywhere that I know of, and probably doesn't exist anywhere else either (let me know if you know of one!).

I got the name from the street I was living on when I took my first (and to date only) baking job at a beautiful artisan bakery. Stoneyhouse is a quiet and quaint Street near the bottom of a valley with houses that actually look distinct from each other. I used to walk out of the valley at 4:45am to the crest of land into Georgestown, listening to Graham Wells play accordion on headphones to drag myself out of sleep. Later I moved into Georgestown, and decreased the commute to a 30 second walk.

I worked there for about a year, and now I'm learning library and archives work, and bread is my hobby. I am still an apprentice, so this is no source of authoritative knowledge. I have no expectations of this blog, and if you wish to contribute, you are more than welcome; bread is best enjoyed with a community. Really, I'm starting this blog to drive my learning process.

When deciding on the the name of this blog, as well as the look and feel of the "place," I was thinking about baking stones and the sight of an empty stone house with few windows (the likes of which does not exist on Stoneyhouse Street) ablaze on the inside. A few chair-sized loaves, maybe a few baguettes like couches; a long peel to keep out of the heat; a nice, clean stone floor to draw moisture away from the crust, and my idea house could become a huge oven. This wouldn't be the most practical bakery, but if one had to feed a crowd large enough...

In the meantime, I won't set my kitchen on fire, and I will continue to bake bread in small amounts, so I can bake and experiment as frequently as I can. This weekend, french bread!