Hello All,
I have just started baking my own bread. I have been on a quest to make the perfect pizza for a while (I'm getting pretty good). I also Homebrew beer, the concept of sourdough is fascinating to me (it is also referenced a lot in the discussion of wild yeast fermented beers). I have started my own starter, and made a couple of loaves with it. I'm following a lot of the info in Reinheart's Bread Bakers Aprentice
thanks in advance for all of the help!
Cheers, Cranny
Welcome aboard. Lots of good folks here who know their stuff.
bread and beer have a lot in common, grains and yeast. Also time and temperature is key in both.
The pic is my latest pizza and my American Amber Ale
bread baker's apprentice is definitely a great place to learn some technique and basics to fermentation and ingredients. Welcome!