It’s been a year since our community lost two legends, Hayden Kennedy and Inge Perkins. We’ve all gone about honoring them in our own ways.
Hayden started coming in to learn about dough and the leavening process using a wild-yeast starter—the “soul of the bread.”
On the anniversary of their deaths, October 7, I had some friends over for a casual dinner. I made some naturally leavened baguettes using some of Hayden’s sourdough starter, which was really my starter since I turned him on to baking bread when he would come over and train with me in the garage. I’d duck out to turn dough in between Moon Board problems, and eventually, Hayden started coming in to learn about dough and the leavening process using a wild-yeast starter—the “soul of the bread.”
I gave him some of my starter, which he fed and used to bake bread in his van’s oven alongside Inge out in Rifle canyon between pitches. Ultimately, after he died, that starter made its way back to Colorado and into my pantry.
Anyway, it was nice to have some friends over for some chili and send them home with some of that bread. The soul lives on.
Here’s a nice video in which Josh Wharton pays tribute with a new route in Eldo.