Hey everyone!
I am putting together a starter again after a bit of an hiatus.
About 2 years ago I baked a lot and had some success at home and decided to quit my desk job and go work in a bakery. That lasted a few months where I was responsible for bread in that bakery, among other things. Things didn't work out, I had a very young child at the time and we parted ways...
So now I'm picking up the thread and starting again. I really want to make great looking, great tasting bread and I believe this website is a great source for amateur bakers like me.
I look forward to browsing and maybe getting to know some of you.
Ted.
Sounds like you're a professional baker. I hope we amateurs can learn from you. I joined in Sept 2019.
Welcome to TFL.
Thanks!
Well yes and no, maybe...
When you start working in a bakery they use you to do the dirty work. When I showed up in the morning I made the dough, according to a recipie that was always the same but I did maybe get some feel for dough during that time I will admit, but for the most part it was just putting things in a blender and weighing it into containers, turning the dough, cleaning and then going home. I spent a lot of time cleaning the bakery, rarely got to put anything into an oven, let alone bread, but of course it was an experience.
I think what I maybe take from it mostly is that I'm a bit more confident than I was when I started baking at home, with my starter, mixing it and working with it. I don't know if I can answer any questions but if you have them, shoot and I'll try to answer :)
Well I can not think of a better time to bake than to bake bread in quarantine. How's the starter coming along?
True that! I am using the instructions from the "Tartine Bread" book, I am on the 2nd day and it is coming along, bubbly and smelly like the book says. I fed it today and moved it to a new jar. Last time I measured everything according to a website I used, down to the gram but this time I'm going by feel and texture, going for a "thick batter" look in the starter. Seeing how that goes :) Exciting!