I'm considering attending a week long couse for artisan breads. Any suggestions? I already live outside of Chicago, so the French Pastry School is one of my choices.
After six days of feeding the starter I can see plenty of bubbles and some rising in the mix.
The instructions said to add 1/4 cup flour and 1/4 cup spring water. The smell is quite unique, despite the lack of growth I'm expecting to see by now. Am I on the right track? At this point in the starter I was expecting to see more doubling inside the jar. That would indicate the mixture is almost ready for bread correct? As of yesterday there was alot of activity, but today the outcome is alittle different. Begginners luck?
I've noticed in several blog entries that people use ounces and grams in thier recipes. Is it realy that important to be that exact with your measurements? If so, how much do you spend on a first time scale?
I am presently trying a starter that I found in the Joy of Cooking pg. 756. It didn't work well at all! I see al of these lovely starters and need a little help! Any suggestions?
