Last week I took PCC Cooks' Sourdough Bread Class with Seattle's Essential Baking Company founder George de Pasquale.
Sourdough bread making is waaay more complex that my previous bread experiments to date. But so far the results have been somewhat encouraging.
Probably the two most important things I learned in class:
-Yeast, once it has been exposed to the air, deteriorates in about two weeks. So unless you're a commercial bakery, it's probably not a great idea to buy the Costco-sized jar of yeast. Note to self.
-Also, storing the yeast in the freezer is a quick way to kill it. Try the fridge or simply at room temperature, it doesn't make a difference.
