howdy from atlanta
i've been lurking around here for a few months learning a ton and drooling over some beautiful loaves.
my bf and i have this crazy idea that we're going to open a little vegan bakery. so when i'm not working the day job, i'm trying to practice as much as i can. it's hard to schedule the time, but last weekend i did manage to bust out 6 loaves of bread on saturday, including sourdough. i'll post about those in the appropriate places but i'm really happy with how they came out!
other than the time to actually bake, my biggest battle is against my stupid oven. it's almost impossible to keep it at a steady temperature. it'll hold at one temp and then randomly shoot up 50-75 degrees. so i have to watch it like a hawk and sometimes have trouble with the bottoms of my breads getting a little extra done.
this past week was also spent playing with laminated dough. so here's a question: how do you keep from packing on the pounds when testing recipes? i'm giving lots of stuff away, but too much is still going in my pie hole. i don't know whether that's a :-) or a :-(