Dick Adams wrote:
> > wrote in message ups.com...
>
>> I am wondering what resources-books/websites-you'd recommend for a
>> beginner. ...
>>
>
> I think she is gone now. (I think she is a she.) (We used to think that
> about Samartha, but were wrong because of misreading an "r" for an "n".
> Good he's changing to Sam.)
>
> It was a very ambitious idea to try to interest her in Detmold 3-stage to
> start.
Tell you what - If I had started with the DM-3 right from scratch, it
would have saved me a lot of time to make the breads I am doing now. But
- all this other tinkering around exposed me to other quirks which I
would never have seen otherwise.
> Deep in my heart I continue to hope that such things can come to
> be possible.
Fulfilling one of your hearts desi
1 - container
2 - aquarium heater 94 F, 34 C, 250 W
3 - fountain pump
4 - digital thermometer
5 - digital scale
What does that total up to? 1 - $8, 2 - $ 30, 3 - $ 10, 4 - $ 20, 5 - $ 30
So - you are actually a hell of a lucky guy - for spending less than 100
bucks, one can fulfill one of your heart's desires.
Looks kinda cheap, does your lady know about this - your cheapo heart's
desires?
> She has a type of name that suggests that she could be
> subverted to such a thing.
>
> I would have suggested to start with the Lumpy Muffins thing:
> http://lumpymuffins.home.comcast.net...h/NoWaste.html
> or Sam's Wu Wei thing:
> http://samartha.net/SD/images/BYDATE...-05/index.html
> but admittedly I am a person of weak faith. Probably too late now.
>
>
I think hat's really good.
All this faith stuff - isn't that about believing something without
solid proof?
So - all that would be not knowing for sure.
With sourdough (and Wu-Wei) it's very little believing - actually none.
That's solid experience.
If the bread tastes great, you know it (or your wife tells you). If it
does not rise - you don't have believe that it's not rising, you know
it, when you see it - or not, in this case. No question of faith or
believing. Actually the less, the better in this case - saves you a lot
of trouble.
As for suggesting to a "noobie" the DM-3. I am trying to help somebody
to get started and - I hear: "that's not how a starter should look
like, I put more water in so it looks right". That's faith and
believing. Faith that this is right and believing it will work and solve
the problem of lack of rise and sourness.
No such thing with the DM-3 - how it "should" look never comes up. It is
done as prescribed and works.
I am all for suggesting to "noobies" the DM-3. If temp cannot be
completely controlled, at least, the hydrations and fermentation times
can be met or approximated. It gives great exposure to different
hydration looks of a starter and the factors which influence starter
growth and quality. That's definitely a great progress over the "triple
three times", the "wait until it has peaked, then use it", "wait until
it gets active, then use it" or the "it feels right, now I make bread"
methods I have used.
So -
Sam