Intermediate home baker searching for online mentor
Hi,
I have been baking sourdoughs at home for about a year now, 2-3 loaves a week. It is going well, and my knowledge is growing all the time. I am reading as much as I can and consider myself not too bad at it.
I have questions on a lot of my bakes, on how I can improve them...and am looking for someone with experience to handle the few questions I have from time to time. Not a big deal,I would send some photos and questions from time to time so I can hopefully learn and improve.
I am not posting the questions on the other forums individually as I think they are too specific to the loaf, and would be irrelevant to others.
If anyone out there would be interested in fielding these questions, I would be very appreciative and grateful.
Thanks,
Clayton.
But one issue is that there are 1000 ways to do the same thing when it comes to bread making.
Why not find someone local who runs day-courses? Here the going rate is somewhere from £55 to .. well 100's if you want a baker with a name and TV fame, etc. but being with someone will give you more confidence to try more of your own stuff (or it should - works for me!) especially if you're already making 2-3 loaves a week.
I started at that level - was happy for a long time, then a local shop asked me to make some daily - and that was fine, but I also took the time to go on a local course (or 2) just to get some new ideas and techniques.
Also someone local to you will know the best places to buy flour, etc. so it might be a good idea to say where you are, etc.
-Gordon
Hi Gordon, thanks for the reply.
I am based in Western Australia. A course is a great idea, but as I run into issues regularly, I thought it worth a shot to see if someone wants to take me under their wing (online anyway).
You can send me questions, and I'll do my best to answer them. I'm not a professional baker, just an amateur. "You get what you pay for."
Ford
right here on TFL the entire community of bakers will be happy to answer them. - This one of the main reasons why TFL exists and its greatest strength,
Happy posting and baking
responses by posting publicly. we all learn from the questions and the perfections and imperfections of all of our loaves. Go ahead. Don't be shy. We all learn from one anothers issues.
Don't worry about imposing on anyone on this site with your questions. Most all of us started visiting here when we were beginning to bake bread and, as we gained knowledge and experience, stuck around to pay back the community. But, you know, we are all still learning, and reading the answers your questions elicit teaches us all.
Happy baking!
David
Thanks everyone,
I will take everyones advice and post openly. Agree that others could possibly learn as well, plus more than one opinion may help too. Thank you Ford for offering your time. Look forward to hearing from you all.
Thanks,
Clayton.