Coloradomtnman
Rational and proud of it.
I've been baking my own bread for about 4 years. Those first batches of blunt weapons were discouraging, but nowadays I use my Kitchenaid mixer and have learned a few techniques.
However, its still difficult and I don't seem to be very talented at it. I can do a basic artisan bread well, crusty but dense, but I want to bake some fluffier, lighter stuff that isn't as crusty because my girlfriend of nearly three years suffered a broken jaw that didn't heal well and causes her pain when she chews harder foods. She LOVES sour doughs and I don't have a starter and don't know how to make one - if that is an option.
Can anyone give me a recipe or tips on how to do this and/or any other kinds of breads one would recommend (I love bread A LOT).
Ps. I live at 5,000 feet in Denver.
However, its still difficult and I don't seem to be very talented at it. I can do a basic artisan bread well, crusty but dense, but I want to bake some fluffier, lighter stuff that isn't as crusty because my girlfriend of nearly three years suffered a broken jaw that didn't heal well and causes her pain when she chews harder foods. She LOVES sour doughs and I don't have a starter and don't know how to make one - if that is an option.
Can anyone give me a recipe or tips on how to do this and/or any other kinds of breads one would recommend (I love bread A LOT).
Ps. I live at 5,000 feet in Denver.