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tyro
i created an account with sourdough australia more than a year ago but was hardly active cos that was when my interest in bread just began and i didn't think i knew the basic of breads well enough to start on sourdough. my interest with bread began with an interest in baking. i used betty crocker's cake mixes back then and moved on to quickbreads. i can't say i mastered those before i moved on to try yeasted bread. i'm sure they all require quite an amount of expertise but i didn't like the idea of just mixing the ingredients then pop them into the oven to bake. when i started exploring the world of bread, i was introduced to baker's percentages, baking times, really nice bread pics that turned me green with envy...and i decided bread was for me. it's such an art and so challenging. so ever since, i've been practising, though not as often as i would like as i need to finish the experiments before i can start on a new one. the worse failures stalled for longer either because i have to eat all of it myself or i feel bad sharing them out. i've learnt quite a bit but i've got heaps more to work on. i still haven't got the feel of how the dough should feel at the different stages of it's development, how to shape it, etc. i can't bake bread of consistent quality. i have decided to practise harder to master the plain loaf. i hope to see the day i can be a good homebaker.

this wave of motivation is triggered by some rejections. i fit into the role of the poor uni student pursuing a degree unrelated to food. my hols for the year have just started and given my love for bread, i wanted to work or at least observe the activities in an artisan bakery. i asked a couple of bakeries here in Australia since i study here but was rejected as i was just not qualified. i understand that it would mean a huge portion of generosity to accede to my request but i can't help being disappointed. it seems that for the moment, i'll just have to be satisfied with youtube videos of bakers at work. anyway, i felt driven to train on my own since those bakeries didn't want me. and so, i'll start my own training programme when i get home. i've decided to start by doing the tutorials on this site. i've been pretty reluctant to purchase some of the essential tools too as poor uni students tend to get a little stingy. that may change though, we'll see.

i'm aware that it'll probably be a long time before i can achieve my goal of a decent sourdough loaf, especially with 'home-schooling' and 'self-tutoring' so i hope you guys can also be part of my bread education by providing tips and comments. i'll also try to be detailed as possible with my progress. thanks a lot.

cheers,
tyro

Replies

TeckPoh's picture
TeckPoh 2008 November 17
[quote=tyro][snip]....

i'm aware that it'll probably be a long time before i can achieve my goal of a decent sourdough loaf, especially with 'home-schooling' and 'self-tutoring' so i hope you guys can also be part of my bread education by providing tips and comments. i'll also try to be detailed as possible with my progress. thanks a lot.

cheers,
tyro[/quote]


I'll wager you that it won't take as long as you thought....if you stick around. *wink*

Cheers
TP

p.s. Don't worry about 'expensive' tools. As one of our members, Bill44, called it, use your 10-prong mixer. That should do it. 
Maedi's picture
Maedi 2008 November 17
Welcome tyro! and thank's for those words. I agree with TP, I don't think it will take you that long to understand the process, it's just flour and water (I hope so anyway :) ). Please let me know if I can help you find something on the site.

Maedi
Millciti's picture
Millciti 2008 November 20
I'm glad you've joined us Tyro.  I think you have been lurking around here longer than me... So soon you'll be baking with the best of us!  There is plenty to learn here!  Have fun!  If bread is your passion you will get there in time.

Terri
lamp's picture
lamp 2008 November 22
G'day Tyro,
Welcome to the site. :-)

I too would love to take a tour through a good SD bakery but with a few tips from here it will not take long before you start to make some nice SD bread. It is not as hard as it looks to get a nice tasting loaf, even I can do it! I still need to sort out a few issues of how my bread looks but I'm getting there with the help of others on this forum.

 If you want some tips on slashing your bread, take a look at my blog. Boris has posted some excellent tips there for me. You do not really need expensive gear and can get by with just a large bowl and a couple of cheap baskets from a $2 shop (line them with tea towels with a good sprinkling with flour to stop them sticking). My peel is just a cheap piece of 3 ply and it works really well.

You can just use a baking tray or baking sheet and it will work fine, but if you can get to a stone mason who makes kitchen benches, see if he will give you an off cut to use as a baking stone for your oven...that is what I managed to do so my stone cost me nothing. Just make sure it is natural stone and not one of the epoxy composites. If you can, also get hold of a flat plastic bowl scraper, these make it easy when dealing with a sticky dough and they only cost about $2.

For a total outlay of about $10 you will have everything you need (apart from the bowl)! Keep us posted on how you are doing and post pictures if possible.

Cheers,
Pete
tyro 2008 November 22

hello everyone,

i just want to say thanks for all that encouragement....very much appreciated. now i just can't wait to get started once i get home, which is very very soon. meanwhile, i'll just lurk around. 

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