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    You are in: Home / Community Forums / Breads & Baking / Classes on Bread Making
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    Classes on Bread Making

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    Donna M.
    Tue Feb 08, 2005 12:30 pm
    Forum Host
    Hi everybody! We are currently in the process of developing some bread making classes to be held soon, and possibly on an ongoing basis.

    It would be helpful to us if you could post here your requests for what you would like to learn (ie, what type of bread or technique).

    Also, what days of the week are the best times for classes? Morning or afternoon? Evenings would be difficult because of the length of time required from start to finish.

    During the class the teacher will be online and prepared to help by answering any questions or problems that come up.

    Waiting to hear from you so we can get the ball rolling..............


    Last edited by Donna M. on Sun Jun 12, 2005 12:46 am, edited 1 time in total
    Gina*S
    Tue Feb 08, 2005 1:16 pm
    Food.com Groupie
    To begin with, I think recipes with global appeal and basic ingredients would be good.
    I love french and italian bread. Also I've seen that I'm not the only one interested in a basic but yummy dinner roll. I'm looking forward to Aroostooks peasant bread too!

    Little side note:
    Donna, Troy or Gay... is there a way that all these wonderful bakers here could contribute essays, as well as holding classes? I've found myself really wanting to hear someone talk about the benefits of starters, different yeast types, and so on. The back and forth of the forums is great for diversity, but there is nothing like reading a well thought out treatise written by someone full of passion and knowledge for their subject. Just a thought.
    *Z*
    Tue Feb 08, 2005 2:14 pm
    Food.com Groupie
    Sign me up!! I need all the help I can get! icon_redface.gif icon_lol.gif
    LuvToBake
    Tue Feb 08, 2005 2:46 pm
    Food.com Groupie
    I would like to know how to get started on sour dough bread.
    MEAN CHEF
    Tue Feb 08, 2005 3:30 pm
    Food.com Groupie
    Gina*S wrote:
    To begin with, I think recipes with global appeal and basic ingredients would be good.
    I love french and italian bread. Also I've seen that I'm not the only one interested in a basic but yummy dinner roll. I'm looking forward to Aroostooks peasant bread too!

    Little side note:
    Donna, Troy or Gay... is there a way that all these wonderful bakers here could contribute essays, as well as holding classes? I've found myself really wanting to hear someone talk about the benefits of starters, different yeast types, and so on. The back and forth of the forums is great for diversity, but there is nothing like reading a well thought out treatise written by someone full of passion and knowledge for their subject. Just a thought.


    When we do my class we will go through all of the basics like yeasts, proofing etc.
    Marsha D.
    Tue Feb 08, 2005 3:48 pm
    Food.com Groupie
    icon_wink.gif Yep! I want to learn more about the proofing thing.

    icon_redface.gif I made some bread without my bread machine and the dough didn't rise like the recipe said icon_sad.gif
    icon_rolleyes.gif That might be what I needed to know before making bread on my own huh?
    Gina*S
    Tue Feb 08, 2005 3:59 pm
    Food.com Groupie
    Isn't proofing different than starters? Will you go over that as well? Donna mentioned the added flavor starters can bring and that threw me a bit. Okay... I will wait for the class. icon_biggrin.gif
    Gina (hungry for info as well as bread icon_eek.gif )
    MEAN CHEF
    Tue Feb 08, 2005 4:19 pm
    Food.com Groupie
    Gina*S wrote:
    Isn't proofing different than starters? Will you go over that as well? Donna mentioned the added flavor starters can bring and that threw me a bit. Okay... I will wait for the class. icon_biggrin.gif
    Gina (hungry for info as well as bread icon_eek.gif )


    sure
    Donna M.
    Wed Feb 09, 2005 12:47 am
    Forum Host
    Chef #178970 wrote:
    I would like to know how to get started on sour dough bread.


    I am planning on doing a class on sourdough bread probably sometime in March. Keep an eye out for it. In the meantime, if you would like to get started with a sourdough starter I would be happy to send you some of my starter if you send me a SASE. Let me know here if you are interested and I will send you a private message email through 'Zaar. You don't need to post your email address here, as 'Zaar will forward it to you.
    Donna M.
    Wed Feb 09, 2005 12:55 am
    Forum Host
    Gina*S wrote:
    Little side note:
    Donna, Troy or Gay... is there a way that all these wonderful bakers here could contribute essays, as well as holding classes? I've found myself really wanting to hear someone talk about the benefits of starters, different yeast types, and so on. The back and forth of the forums is great for diversity, but there is nothing like reading a well thought out treatise written by someone full of passion and knowledge for their subject. Just a thought.


    Yes, anyone can contribute essays on any aspect of bread baking that they are knowledgeable about. In fact, we welcome it.

    I did write an introductory essay about wild yeast sourdough starters. Did you see it? It is a sticky at the top of the thread list. It by no means covers everything about sourdough, but I hoped to shed some light on what wild yeast is.
    Gina*S
    Wed Feb 09, 2005 5:17 pm
    Food.com Groupie
    [quote="Donna M]I did write an introductory essay about wild yeast sourdough starters. Did you see it? It is a sticky at the top of the thread list. It by no means covers everything about sourdough, but I hoped to shed some light on what wild yeast is.[/quote]
    Thanks for pointing that out Donna. I'm one of those bad people who don't often look at the sticky's.
    I would love to see more essays, when you are inspired! It's such a great learning tool!
    BTW, I just can NOT seem to aquire a taste for sourdough. Not sure why.
    Donna M.
    Wed Feb 09, 2005 8:28 pm
    Forum Host
    Gina*S wrote:
    BTW, I just can NOT seem to aquire a taste for sourdough. Not sure why.


    Gina, not all sourdough has to taste sour. You would be surprised at how mild some of them are. The starter I use can be very mild. It's all in the length of fermentation time. A lot of commercial sourdough breads have additives that make them extra-tangy.
    Chipfo
    Fri Feb 11, 2005 10:19 pm
    Food.com Groupie
    Donna M. wrote:
    Chef #178970 wrote:
    I would like to know how to get started on sour dough bread.


    I am planning on doing a class on sourdough bread probably sometime in March. Keep an eye out for it. In the meantime, if you would like to get started with a sourdough starter I would be happy to send you some of my starter if you send me a SASE. Let me know here if you are interested and I will send you a private message email through 'Zaar. You don't need to post your email address here, as 'Zaar will forward it to you.


    Donna, I am looking forward to your class. As I stated before my Mother used make it often when I was growing up, hers definately had the sourdough taste so I would make mine medium to medium high in taste, if I could make it like Mom that would be sweet. She passed on a several years back and I never got her to show me how. My B-Day is in March so this could be my gift to myself icon_smile.gif (With a little help)

    I have read several recipes for creating starters, I would also like to hear about your method of making and maintaining a starter, maybe in your class. Do you initially use commercial yeast to create the starter or just let the wild yeasts do their job from the begining?

    I am also looking forward to more of Mean's technics on breadmaking, I have been making bread for years and I like to know other peoples tricks.
    Donna M.
    Fri Feb 11, 2005 11:01 pm
    Forum Host
    Chip, the starters I use are wild yeast only. I don't use commercial yeast in my bread recipes, either. You don't need it if you have a good starter. I didn't make my own starters. I have four different ones at the moment and they are all old, well-established starters. When it comes to starters, the older they are the better they are. My favorite starter is the Red Sea and that is the one I usually share with people.

    I don't recommend that you try making your own wild yeast starter. It is not that easy to capture a strain of yeast that is strong enough to rise a loaf of bread. Until you get a feel for working with sourdough, it is best to use a proven and established starter.

    If you want to give it a try, let me know. I will be happy to send you some of my starter. All I need is a SASE from you. I can 'Zaar-mail you my address.

    Mean's class is going to be on Feb. 26. I hope you can join us then. He will be posting the details soon.
    Margie Brock
    Sat Feb 12, 2005 9:16 am
    Semi-Experienced "Sous Chef" Poster
    icon_lol.gif Please count me in. Margie
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