This is part me showing off, part asking for input. :)
A bit about me - I've always enjoyed cooking, but just recently (as of a week ago) dove into bread-making for the first time ever when I bought a few packets of active dry yeast on a whim. I've made two batches, and I've got my third one retarding in the fridge. I've already bought a proper jar of yeast (rather than packets,) and I've got an attempt at cherry yeast water brewing in the kitchen at the moment.
... yeah, I'm kind of addicted already. ;)
When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.
I generally bake whole grain breads, although I do occasionally make other loaves.
I was stuck without power for 4 days following Irene... fortunately, the local library was open and they had Reinhart's The Bread Baker's Apprentice. I've been reading it for a couple of days (by flashlight :) ) One of the first recipes I looked at was for "Anadama" bread and I figured I try it now that I've got power back.
I've actually had 2 whole wheat breads since my last bread baking post. The "baguettes" were not particularly pretty, but they tasted fine (especially when used as pizza). see: http://pojosbreadblog.blogspot.com/
Hello all... just dropping a line to say hello from Northern Ireland! Anybody else from the Belfast area?
I've been hanging around the site for a couple of weeks now, and have definitely got the bread making bug. Even my fussy eater boyfriend is excited about the bread I'm making - hurrah for the Fresh Loaf!
All the best
'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)
Anyway, trial went something like: