We have about a 20 year old bread machine. Little loaves but tasty and stupid easy.
I used to make sourdough all the time in the 70's and 80's (before bread machines were even thought of for home use) I got out of it when I was about 35 or so. I might look at some video and see if I want to start again...
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
The second video Ron linked is excellent. The main trick to making bread is to be precise and weigh things. If you've not ever made bread, don't start with sourdough, start with regular yeast or make a poolish (see the video). And try to do things at a temp in the 70s or be prepared for longer times than a recipe states.
But it's not hard, you'll almost certainly bake something decent and you can eat the evidence.
This is exactly what I’m doing today for the first loaf I’ve ever attempted. I can tell you with absolute certainty that it will be the best loaf I’ve ever made 👍🏻
Nice bake! If you’re pleased with your first attempt that’s all it takes to try again. The two most important concepts in which to to gain experience are 1) the inverse relationship between temperature and dough rise time and 2) feeling and visualizing when the dough is at each of its stages. Be patient with yourself and enjoy the journey. Looking forward to seeing more of your bakes.
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