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    You are in: Home / Community Forums / Breads & Baking / Types of bread making classes
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    Types of bread making classes

    Margie Brock
    Mon Feb 28, 2005 6:03 pm
    Semi-Experienced "Sous Chef" Poster
    Am interested in all types of bread making but primarily the ones with the wild yeast starter. Also would anyone else be interested in a Brioche. Very much enjoyed the one Mean Chef did on the 26th. Margie
    Donna M.
    Mon Feb 28, 2005 11:53 pm
    Forum Host
    Margie, I am planning to do a sourdough class with wild yeast starter sometime towards the end of March. I haven't decided for sure what it will be, and I am open to suggestions if there is some type of bread that you are dying to learn how to do.

    I had so much fun with Mean's class on Saturday that I can't wait to do another. Of course, I'm partial to sourdough so that will really be fun for me.

    By the way, I just opened my mail a few minutes ago (just got home from work) and your request for starter was in the mail. I will try to get it sent out within the next couple of days. I have to dry some more. I sent out the last that I had dried this morning. I don't dry a lot ahead of time because I want it to be as fresh as possible. Have you ever baked with sourdough before?
    Margie Brock
    Tue Mar 15, 2005 7:08 am
    Semi-Experienced "Sous Chef" Poster
    Donna M
    I have tried sour dough before but not the wild yeast starter and I was not really happy with it. There was something missing in the taste I was looking for. I received your Wild Yeast Starter and have been working with it this past week. Went out of town for the weekend so refrigerated it and started feeding again when I got back on Sunday. It seems to be a very happy yeast. Made my first loaf this morning and it is in the rising stage. Your Oatmeal Potatoe Bread. Can't wait to see how it turns out. Am trying to make the yeast work with my schedule-will get there. I was so excited about Mean Chef's bread class I did not think the time schedule thru and made everything before the class started but have tried it again following instructions and it was absolutely perfect. Can't wait for the next one. Much fun!
    Thank y'all so much for helping me get started.
    Margie
    Donna M.
    Wed Mar 16, 2005 10:53 am
    Forum Host
    Margie, I am still planning to do a class on sourdough real soon. Easter kind of got in the way of when I originally planned to do it. In the meantime, if you need any help feel free to email me or post questions here.

    How did the Oatmeal Potato Bread turn out? The biggest mistake that beginners make with sourdough is not letting it rise fully. It does take longer than commercial yeast. The other mistake commonly made is adding too much flour (that applies to yeast breads also). Sourdoughs are always a softer and more sticky dough than what most yeast bakers are used to. Don't be tempted to add too much flour.
    poolebrosnsy
    Wed Mar 16, 2005 12:51 pm
    Newbie "Fry Cook" Poster
    THANKS SO MUCH FOR THE TIPS, DONNA M. I AM AT WORK AND WANTED TO TELL YOU ABOUT THE POTATO OATMEAL BREAD. I SHAPED THE LOAF AND LEFT FOR WORK AND WHEN MY HUSBAND GOT HOME YESTERDAY HE PUT IT IN THE OVEN FOR ME. THAT WAS ABOUT 6 HOURS LATER AND IT ROSE PERFECTLY. THE TASTE WAS SUPERB AND THE TEXTURE EVEN BETTER. I BROUGHT IT TO WORK FOR "THE GUINEA PIG TEST "AND THEY VOTED IT THE BEST ONE YET. WILL BE MAKING AGAIN TONIGHT.
    HAVE PASSED THE STARTER ON TO TWO OTHER FRIENDS (RED SEA) AND THEY ARE STARTING TO DEVELOP AN INTEREST IN SOUR DOUGH. YEA!!!!
    WILL KEEP YOU INFORMED. MARGIE
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