My starter finally kicked into gear yesterday afternoon (started, Sunday 26th, March). It looked ready so I had a go at a lunch loaf. After a nice and quick first rise I shaped the dough and let it sit for a couple of hours before putting in my little proofer thingy.

I had a go at baked yeast doughnuts that were not very good. The baguette here is from some dough left in the fridge on Sunday and baked Friday, it was not good.

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns.

My last seven days of baking...

I started out on Saturday morning creating a fresh starter using 75% water to flour.

I moved on to a lunch loaf and a couple of baguettes.

I was searching for some information relating to my bakers course when I stumbled upon the Bread and Breadmaking book. I could only find it available on the Internet Archive.

I started making bread about six months ago, I've been enjoying making bread so much that I've started TAFE to become a baker. My goal when I started was to produce a soft white sandwich bread in as short a time as possible. Now that I can do that I'll share what I've learnt. The first thing that I think is important is to use percentages and weight I do not measure by cups etc, I also keep an eye on time and temperature. Since approaching breadmaking with an engineers hat on so to speak my bread has improved considerably.