Hello from Toronto
Hello from Toronto!
I'm very happy to have found this wonderful site! The depth and sharing of knowledge here is impressive and your photos are inspiring!
I'm a REAL newby to baking; just started experimenting with pastry 6 months ago and after a recent trip to San Francisco I've developed the urge to bake my own sourdough bread, Toronto style;) Bread is my favourite food, after all! It's time to learn how to bake it.
I'm far away from my end goal of baking great artisanal bread but I'm excited about learning. My first and only attempt thus far was a simple white loaf made with commercial yeast. I thought making pastry was more fun...until the dough responded to my kneading and I "got" it, I caught the bread making bug. (Btw what's all the internet fuss about no-knead bread...isn't that part of the fun?)
I found this wonderful site through my internet googlings on how to make a starter. Read Debra Wink's fascinating letter about her experiments with pineapple juice. Bought Peter Reinhart's "Artisan Breads Every Day" and, following his instructions, I'm on Day 2 of making my first ever seed culture:)
Quick question: how important is it to measure ingredients with a scale? I'm rigorous about this when making my pastry and wondering if it's just as critical in the art of breadmaking.
Looking forward to making new friends,