Hi, I'm Brian, and after many years of cooking, grilling, smoking meats, I have caught the artisan bread making bug.
I picked up a copy of Ken Forkish's book, and have been learning and baking. So far, the breads I have made have been pretty good, but I can see that there's a lot of room for growth here.
I'm looking forward to contributing and learning from this community
Brian Gardner
You sound like you are well on your way to becoming addicted like the rest of us! I blame Jim Lahey and Ken Forkish for my present predicament. Two years ago, if someone had told me that I would be milling my own flour, sifting out the bran to feed the levain and doing more math than I have done for the last 10 years, I would have told them they were nuts!
Looking forward to seeing your posts.
Danni
I like Ken Forkish's book too, my favorites are the Overnight Blondie and the Overnight Brownie, where you can play around with all kinds of different whole grain flours and nut and/or seed additions.
My daughter (chef) works for a catering company in Columbus, I will be visiting soon :)
Happy Baking,
Karin
I can't believe I said "break baker". Thanks for the welcome. I will be posting pics and asking lots of questions soon.
Actually this is what happens to a lot of newbies and they never return to go the gamut. That said you've come to the right place for help. Everyone that's become successful as a baker has had their bell rung with duds and door stops - it only makes the elation of something going right for a change that more intoxicating, it's called a learning experience. Until that time, keep your eyes and your mind open, ask lots of questions and remember to set your expectations on modest goals...,
Wild-Yeast