My Artisan 2 course started on Monday. This course is 95% dedicated to wild yeast bread, aka sourdough. Sourdough breads take longer to develop and rise, and there’s more effort involved in keeping our wild yeast cultures healthy. That’s why I’m a little behind in my posting — I get back from school, eat some bread and go to sleep.
BUT! We’re making some great bread, I have pictures, and will share some after school tonight.
PS — the other 5% of the course is decorative shaping techniques, which will be fun too. Most of that is Friday afternoon, I believe.