First of all let me tell you all that my username is supposed to be ironic :)
I have joined the forum because I can't bake.
I am a fairly decent cook and I continously change and adapt recipes.
I tried the same thing baking... Big Mistake...Huge! But I guess you all already know that.
Thanks for all the help I have gotten browsing this site already.
I have been making bread by hand for about a year and decided to get some starter when I heard about Carl's 1847 Oregon Trail starter.
Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.
Here's the loaf when it came out:
Because I had failed so many times to make a loaf of bread that I thought was worthy of serving to my friends and family I decided to reduce the size of my bread recipes to avoid wasting so many ingredients. This loaf, the first I've ever made that I have any sense of pride in, is a "loaf for two" made with a scant 127 grams of flour, 89 grams water, 2.5 grams yeast, 2.5 grams salt, and an egg wash even got kudos from the LOML.
It was a real confidence builder.
I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.
I made a 70% hydration flour/yeast/salt/water bread today. Everything was weighed and I came up with the following:
300g flour (100%)
210g water (70%)
6g active dry yeast (2%)
6g salt (2%)
This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.