November 23, 2008 - 1:23pm
Baking schools
Some members have taken courses at schools specialising in bread baking.
What were your breads like before the course?
What changes did the course make in your baking/
Do you think you would eventually be baking at your current level wth only trial & error - and of course, fonts of wisdom like The Fresh loaf?
Patsy
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Patsy, in my experience, taking a baking class gave me the bug. I did learn a lot of techniques, and it was helpful to see things like baking stones, steam trays, slap-and-fold kneading, etc. in action. I think I would have eventually ended up where I am by trial and error (I'm still learning that way). But I tend to learn with both sides of my brain, so it was good to read and hear about techniques and then immediately practice them under the instructor's watchful eye.
Long story short, I think you can become a great baker on your own (especially if, like most of us, you are baking for your own pleasure). But if you are able to find a baking class that fits your schedule and budget, I'd say go for it.