I have recently found this site and love the passion I have found.
I am now a hobby baker with a wood burning oven in my yard.
Even though I had a bakery for almost 8 years, the bread I am making now in my yard is better than any i had made before.
I am self taught and that has its pros and cons. Since the internet and access to information I wish I had been trained in the classic methods before ending up with a 300 loaf a day operation.
Now into organic local flours and long fermentation I am rediscovering the joy I had lost when I had to pump out hundreds of loaves with none to take home.
I have read so much about formulas and ratios and the mathematics of baking but I would love to hear more about the feel and touch of dough. My analogy I use often is this: "I used to be able to tune a guitar by ear until I was given an electronic tuner. My guitar was in tune but I lost the ability to tune it without the tuner"
Am I way off base when I bring my starter out of the fridge, light the fire and work on the timing?. Where does the science and the art meet?
Love the site and all the passion that jumps off the page.
Love to learn more and meet fellow bakers who bake for the joy and challenge.
Nothing like skating over to the oven to use an old canoe paddle as a peel.
John in Quebec.