Hello from Texas
Hi everyone. Newbie here from Texas. My name is Isabel, but that username was taken. How DARE they?!! :D I've been baking on and off for only about 2 years and started because I wanted to make some of the traditional breads from my culture. I've been pretty successful with following recipes, getting the feel of the dough, window-pane test, etc..., but I really need to learn more of the science. Here's my reason: The recipes read like this (example only) 'mix the starter, let ferment 2.5hrs, mix starter and rest of ingredients, let ferment 1.5hrs, shape into ball, rest 20min, shape into x shape, proof 2.5hrs. My issue is that once I get home from work, I don't have enough time to do all of that plus dinner, plus homework with kids, spend time with them, etc. So I have to learn when and where I can break up these recipes and let them sit at room temperature for a day or put them in the fridge. I recently made Peter Reinhart's ww sandwich loaf (soaker method) and broke it up into 3 days! Gah! I wish I didn't have to, but I just don't have enough hours in the day. I don't really mind breaking it up because I can plan for that, I just need to learn where that is appropriate.
My very first copy of BAA should be arriving today. I did read on here that a textbook may be more appropriate so I'll seek that out as well. Yeasty-promise I'll perform a search before asking questions.
Thank you for reading!