the new guy takes aim
Greetings! Wanted to create a blog, and give a bit of history and aspirations. I have looked over this site a few times and finally decided to join. I am 31, I have been baking for almost 2 years. I was an army brat, and grew up in Frankfurt and Stutgartt. I first started with pretzels, and have come up with a realy good simple recipe that can be made with packaged yeast or starter. I live in south florida now though, and I'm not so sure the wild yeast here is quite up to snuff. Perhaps the heat and humidity play a role, the first batch and second batch yield a good bread, but the starter then tends to sour too much and turn into a grey lump of bla. I am also quite the avid ametuer chef, and take pride in measuring nothing. This is not a skill that is transferrring well to baking breads. I have been trying to bake a good baguette. Traditionally I have started with my yeast and warm water, then add slowly the flour, of course type depends on what I want, until I get a good dough. But there are books that say to measure and add all at once. There are books that say to knead vigorously for 8 min. There are books that say to knead lightly for 15 min. Some say to add the salt last, some immediatley. Some want a cold rise, some want a warm rise. Some want 3 rises, some want 1. To spray or not to spray? So I will be interested in some recipes and techniques, and I will try and figure out what i am doing when i make pretzels and post. Aufwiedersehen!