The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hi from AZ!

Desem2015's picture
Desem2015

Hi from AZ!

Hi! My goal this year is trying to eat the least amount of processed food. In this effort i have a delicious desem starter that im still figuring out.

Its a bit frustrating bc we grind our wheat so it feels wastful when i dont have an ubber delicious loaf. Im also not the most patient person so waiting for bread to proof is like waiting for paint to dry.... but im working on it! :D 

Im hoping to learn a lot! Although my bread is far from perfected (or even adequate at this point) it is a yummy starter and makes great discard crepes, pizza dough, and rolls! Id love for other discard recipes since those seem to be what i can produce as of right now!

dmsnyder's picture
dmsnyder

Welcome to TFL, Desem2015.

One of the "secrets" of successful bread baking is to control what you can and get comfortable with the dough controlling you, in turn. Just go with the  flow   ... dough!

There is a certain inevitable amount of wastage as you are learning to make bread. Fortunately, most of the "mistakes" are still edible. The best trick I know to cut down on that sort of waste is to learn from your mistakes and not repeat the same ones over and over.  So reflect on each bake, and be planful about what you are going to do differently the next time to improve your product. 

Happy baking!

David

embth's picture
embth

If you make a few notes on your method, observations and results, especially in your early months of baking, you'll make progress quickly.  Yes, I still write stuff down with pen and paper….but you can keep your log on your iPad.  : )