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
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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!