Another south Floridian
Hello I’m Mike, I have some experience baking bread, not a lot though. When I worked as the food manager at the Bodega years ago I baked fresh rolls every day along with all the other stuff that had to be prepared before the doors opened.
It took me years to get over that job but 25 years of working on life support equipment and playing in local bands has gotten me to the point of baking again. Over the years I’ve gone through periods of baking, sometime every week. My wife likes that nasty white stuff conspiracy calls bread they sell everywhere, but I don’t. Even the local bakery promising Italian bread does the over proofing thing of Cuban bread. Enough is enough.
Almost exactly a year ago I had to go up to Indianapolis for my nephews wedding. One of my on line guitar forum buddies invited me to stop by his place and he gave me a very hardy sourdough starter that even neglected has managed to survive. I’ve used it a dozen times or so and just learned the power of the stuff at about 12 hours after feeding it, wow. With out a doubt I got a better rise out of it than any yeast I’ve ever used. I’m souled on it :)
For the last few months all I can think about is a wood fired oven and have looked into it. Though I’m out of Miami as soon as I retire in four years I may still build one in the back yard.
I’ve come here to learn about baking bread, I just read about this cold fermentation and the effects of enzymes on the carbohydrates along with the fermentation processes and realize I know nothing about baking bread, but I can learn.