The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Bangkok

  • Pin It
NDW76's picture
NDW76

Hello from Bangkok

Hello everybody.

My name is Nathan and I am not only new to bread making, but also new to baking.  I started down the sourdough road almost a month ago. My wife and I recently moved into a new house which also has an oven in the kitchen, something of a rareity in Thailand. So I did some research and decided to try my hand at growing a starter and baking my own bread.

 

Tonight after work I will be baking my third loaf, using rye flour. My first attempt was a huge failure. The starter wasn't any where near mature. The second try with the same recipe was a huge success and gave me the courage to try using rye flour.

 

So I look forward to learning a lot more about baking and generally using my oven a whole lot more.

 

Cheers,

Nathan

Franko's picture
Franko

Welcome to TFL Nathan,

You've found one of, if not the best learning resource for bread baking and baking in general with this site. Lots of friendly and knowledgeable folks here from all over the world to help you out and answer any questions you have along the way as you learn how to make real bread for yourself and family. A pleasure to have you with us Nathan.

Best Wishes,

Franko 

jyslouey's picture
jyslouey

Welcome to TFL.  I also tried to make a sourdough starter but failed.  I'm in fact coming to Bangkok in early Oct. to attend a short boulangerie course at the Cordon Bleu Culinary Institute and hopefully they can give me some advice.  Meanwhile I've been woring with multi-levain builds using yeast water made from raisins or  dried apriocts which I learnt on TFL and this has worked well for me.

- Judy

ww's picture
ww

Hi Nathan and Judy,

i live in your part of the world too and i'm always surprised when i hear abt sourdough starters failing to take off in our part of the world. It is so warm just mixing flour and water is enough for it to take on a life of its own! You don't even have to do anything! I used Dan Lepard's method as he outlined in his great The Handmade Loaf but i'm sure that any other method would work. I would just suggest using organic flour to start off (i used rye but i think ww would also give it an extra boost) but definitely unbleached flour, but of course :)) You could also use mineral water, altho i didnt.

Of course starting a starter is one thing; getting to know how it behaves is another:) It took me a while to recognise when it was ready for use. Previously i was using it when it was not ready and it really had an impact on my breads, which i didnt undrstand then. It was quite frustrating because i was wondering what i was doing wrong, but it came together slowly. So have fun Nathan, be patient and it's the start of a wonderful journey! (Judy: Ron's yeast water with fruits is so tempting but i daren't start! too many bottles in the fridge already)

 

 

cecilialuk's picture
cecilialuk

Hello Nathan and Judy,

Just google-ing and found this post. Nathan, is it after seeing Judy's reply, you registered the boulangerie program at Le Cordon Bleu?

It's fun to see all those postings now after finishing the course as the 3 of us met in Bangkok. Keep in touch!

Cecilia

jyslouey's picture
jyslouey

I almost forgot I posted this!  I don't think Nathan ever went on the course but it was certainly enjoyable and an eye-opener for me.

I also managed to pick up a copy of Dan Lepard's "The Handmade Loaf" while I was in BKK but his method is slightly different using a bit of yoghurt...

This is a marvellous website except you'll need a lot of time to read all the posts!!

- Judy

ww's picture
ww

hi judy,

just to let you know, i replied to your pm, don't know whether you saw it. I know i miss messages very easily - i didnt see yours until way after, so maybe you thought i didnt reply at all.

cheers