From Pie and cake maker to bread baker...hopefully, with help
I love the artistry of baking and the beauty of colors textures and smells! I have made pies and tarts and pastries for many years now, but want to spread my wings to bread. Ive made simple breads, flat breads but always with dry yeast (gulp) I grew up basking in San Francisco sourdough, and my recent trip there made me yearn to make my own. I understand because I live in the desert of Vegas I will not be able to get the same taste and perhaps crumb or texture, but I still would prefer making my own over buying others.
I have bought the "Tartine Bread" book and love it, but find it a little short on helping a very green beginner in bread. It's like learning a new language for me. I've bought all of the list of equipment for beginning, and have had a starter going now for about a week. This morning for the first time I saw substantial bubbles. I'm excited! I'm sure that this will be a long learning and patient proccess but I'm determined!
Here is my question ( from reading other's posts) I understand it can take another 3 weeks to have the started ready for the next step - leaven...Can I just take that TBSP out for the leaven and keep feeding that same starter infinitely? so that I can make bread from it whenever I want without having to start the 4 week proccess over again?
Thanks in advance!!