And one more thing I saw a link in an e-mail to what sounded like a good class on Sourdough. . .

M

mistral

Well-known member
Clicked on it, started reading, but when I got to the PRICE, I was very disappointed! $195.00. It is an all-day class, and I could drive to it BUT I just cannot afford the price. Of course it is in towards L. A. and everything is pricier, but. . . the price! Geeze.

Rats.

https://www.gristandtoll.com/bread-science/

 
I tell you my opinion....

.... you don't need a formal class. It is all flour, water, yeast and practice

there are countless books and sites that can show you how to start a sourdough culture, but you can also buy a great one from King Arthur Flour or other sources

once you get that, it's just a matter of practice - feed your starter with water and flour, wait. Discard most of it, do it again - when it's really active, make some bread with it, a simple recipe, all white flour to get you started

 
Practice. Yes. Get to know what the dough "feels" like and "looks" like. I had been a

bread maker for many years and some varieties. Nothing like what Sally has done and become. BUT I know what a ball of dough "should" look like (the perennial "baby's bottom" reference) and THIS is what Peter Reinhart said in his class that I DID take. "Know the dough"--add more water or more flour to make it "right".
So wonderful

 
There are also great videos online. That's how I learned.

That and asking questions. This video shows you good general stretch and fold. Then shaping and slashing. The cast iron dutch oven is my favorite baking method, though if you want a loaf or other shape we can teach you the roasting pan trick, which works well too. I think, the only think I an recall, investing in was a good scale to start.

Also, I pretty much looked at videos of pros or very experienced bakers because holee cow there are some lousy home bread shapers/etc that think they are making great bread, but the thing is no matter what you do you likely will end up with something you can eat. That's the joy of bread. It's not really that hard to do, you just get better with a bit of practice and learning a few tips (like wet hands are better than floured hands).

 
Funny....

... as I stared at a sourdough this morning that turned out a bit more like a pancake than I care to admit, your compliments about my skills brought a smile to my face smileys/wink.gif

oh, well - you cannot win them all, and I admit I abused this dough from the get go

 
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