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Jan 14 ā¢Ā
Welcome š„ Introduce Yourself
We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScoreā¢ ā”ļø This is a tool that provides objective feedback on your baking based on visual analysis. š I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScoreā¢ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! š Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ā”ļø And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isnāt to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ā”ļø More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. Iāve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ā”ļø What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!
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57m ā¢Ā
It's Sunday! Time to show us what you've been working on.
Sharing with the community is an important part of what we do here. So let us see those bakes or other projects! It can be something you're proud of, or it may be a "learning experience" š. Or maybe you're like me (thrifty AKA cheap) and splurged $20 on FB marketplace to buy a used full size, 6" deep stainless hotel pan and 3 lidless 2 liter-Cambro containers. š„³ This Cambro size container is perfect for bulk fermenting a single loaf. And I'm going to experiment with flipping the hotel pan upside down and using as a baking shell with my baking stone.
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1d ā¢Ā
Soulful Saturday: Where is YOUR Happy Place?
Saturdays are for sharing the things that bring us joy, happiness, and peace. What are those things for you?
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2d ā¢Ā
Fermenting Friday is here!
Let's talk about anything fermentation-related! (Tip: maybe try that line as an ice breaker the next time a party starts to get a little dull š. Or maybe not...) So I've got a half gallon of whole milk that is open, some cheese cloth, and a bit of yogurt with active cultures (store-bought). It seems like I should make some homemade Greek yogurt, right? I'll let you know how it goes! And since we're talking about fermentation, has anyone had a chance to check out the Bulk Fermentation Video Learning Series in the classroom yet? There are several hours of videos there for you to watch. If you're looking for a quick overview, take a look at #Fast Practical Reference. It is just 5 minutes. (And remember to click on the check mark in the upper right hand corner each time you complete a page in a classroom course! ā
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1d ā¢Ā
Sandwich Bread try
My weekend is going to be busy but I think tomorrow night I will get started with That Sourdough Galās copycat Wonder Bread recipe. You mix in the morning and then it bulk ferments for quite a long time. So not much to do until later in the day. I would have started tonight but I do not have avocado oil. So I will bake on Monday.
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