@chudzikb.
Breadheads are like BBQ guys... We love to learn and we love to share our successes.
3 years ago I had NO idea of how to mix flour and water together to make a starter. I had NO idea how to mix flour, water, starter and salt together to make a loaf of bread.
Today... After studying bread making as much as I have studied BBQ, I'm very confident I can bake any type of bread I want to. I now understand yeast and flour. I understand hydration. I fully grasp the Bakers Percentage. I know how dough is supposed to feel and what it is supposed to look like at each step.
You and Steve are slowly becoming Breadhead's. Once you've made a loaf of bread like you have, it becomes addictive. Soon you will become bored with making sourdough boules. Then you'll start venturing in to baguettes, same dough but different shaping techniques. Then you might venture into Ciabatta bread, Brioche bread or who knows what your interest might be.
The great part of starting with sourdough boules is you learn all of the fundamental techniques to guide you to other types of bread baking. I have designed the lessons in this thread to guide you in that direction.
Most people don't start their bread journey by developing their own sourdough starter out of flour and water. Most people don't start their bread journey in the sourdough category.
I did it that way only because I didn't know sourdough is the most advanced bread category. It just seemed more intriguing to me when I researched bread making online, before ever baking a loaf of bread. I thought I don't know anyone that knows how to bake sourdough bread so... I'm going to give it a go.
As you've discovered... It really isn't very hard. After all, human's, have been making sourdough bread for 1000's of years. It kind of lost favor when man figured out how to make fast acting commercial Dry yeast.
We that bake bread... Know that bread factories that bake 100's of thousands of loaves of bread a day - quickly, produce bread with the desired texture but little flavor.
We that bake bread learn that really great tasting bread takes time. Low yeast and long fermentation times is how you develop flavor. Much like BBQing tough cuts of meat... Low and slow is the answer.
Enjoy your bread journey my friend. It's been a pleasure guiding you on your journey. Pass it on to someone else.
Breadheads are like BBQ guys... We love to learn and we love to share our successes.
3 years ago I had NO idea of how to mix flour and water together to make a starter. I had NO idea how to mix flour, water, starter and salt together to make a loaf of bread.
Today... After studying bread making as much as I have studied BBQ, I'm very confident I can bake any type of bread I want to. I now understand yeast and flour. I understand hydration. I fully grasp the Bakers Percentage. I know how dough is supposed to feel and what it is supposed to look like at each step.
You and Steve are slowly becoming Breadhead's. Once you've made a loaf of bread like you have, it becomes addictive. Soon you will become bored with making sourdough boules. Then you'll start venturing in to baguettes, same dough but different shaping techniques. Then you might venture into Ciabatta bread, Brioche bread or who knows what your interest might be.
The great part of starting with sourdough boules is you learn all of the fundamental techniques to guide you to other types of bread baking. I have designed the lessons in this thread to guide you in that direction.
Most people don't start their bread journey by developing their own sourdough starter out of flour and water. Most people don't start their bread journey in the sourdough category.
I did it that way only because I didn't know sourdough is the most advanced bread category. It just seemed more intriguing to me when I researched bread making online, before ever baking a loaf of bread. I thought I don't know anyone that knows how to bake sourdough bread so... I'm going to give it a go.
As you've discovered... It really isn't very hard. After all, human's, have been making sourdough bread for 1000's of years. It kind of lost favor when man figured out how to make fast acting commercial Dry yeast.
We that bake bread... Know that bread factories that bake 100's of thousands of loaves of bread a day - quickly, produce bread with the desired texture but little flavor.
We that bake bread learn that really great tasting bread takes time. Low yeast and long fermentation times is how you develop flavor. Much like BBQing tough cuts of meat... Low and slow is the answer.
Enjoy your bread journey my friend. It's been a pleasure guiding you on your journey. Pass it on to someone else.
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