PastorDIC wrote:
> Google burped, so I'll publish this a 2nd time.
>
> On Jan 7, 12:48 pm, Mike Avery > wrote:
> >I don't know how familiar you are with
> > baking in general. If you don't have much experience as a baker, I
> > suggest you start with simpler yeasted white flour recipes. They are
> > easier and will help you develop confidence and your techniques.
>
> Just because I am not a professional baker doesn't mean I don't have
> experience baking bread, or for that matter, using starter. I have
> both.
>
> >my strong suggestion is pick A sourdough book or A website
> > and stick with it.
>
> I did just that, Mike. I picked your website. I picked your recipes.
> I made your bread recipe multiple times. Then you come and say pick
> someone and stick with it. I had already been using your material.
>
> After baking your bread multiple times, I gave details and asked
> questions. I get you saying this, and all the experts saying "too many
> rises". "Not long enough rises". "To many rises and not long enough
> rises for the ones you should have". If I am to blame, then it looks
> like you need to really rework all your material, or no one seems to
> agree with you.
> Russ

Hi Russ,

it's very hard to take advice from groups like this, very few people
give all the information that you need. Just to say longer rises or
shorter rises is not good enough. Without saying how much starter you
need and what you should have done with the starter it's impossible to
really say, then on top of that you have the temperature issue.

Sourdough can seem very complicated indeed. There are two basic
schools:
Those that prefer to ferment the starter a long time.
And those that prefer to ferment the dough a long time.

Add to this the sub groups of those that use a little starter and those
that use a lot and all the others in between, you've got a lot of
conflicting 'half' advice. That's why it's very important, if you want
to progress quickly to choose a good teacher and stick with that
teacher. Oh, and don't forget the teacher needs to accept you as a
pupil. : -) More importantly it's important to respect that teacher and
have good communication, that is by trying to understand what it is
they are telling you, assume that they know what they mean and that
you've misunderstood. It might not always be the case but at least then
you look favourable. This is in your interest.

Mike is a very kind a generous person who you would do well do stick
with.

Okay so this is bread and not the road to enlightenment but you are
very lucky to have such kind and generous people to offer their
knowledge for free nonetheless. Use them wisely. : -)

Jim