Matty

Thanks Chris. I joined specifically to take part in this course, but I have been making sourdough for a few years so have started to lurk around the bread threads. I was attracted by your approach on this course. I like the idea of making something delicious with only a few simple ingredients and equipment. Having travelled a bit through the sourdough bread jungle I realise that this ideal of simple goodness takes practise though. Thanks for putting in the time to run this class and Q&A. I hope there are many other students out there lurking. Matt

Thanks for that info Chris. Best, Matt

Hi Chris, Another student getting ready here. I've ordered a fermenting bin as our big stainless steel pan is in regular use. I'm in the UK so, doing the conversion, 9 quarts is roughly 8.5 litres. My pan is about 8 so I wonder if its possible to do the boil with 6 and make up to two gallons by adding cooled boiled water when it goes in the bin prior to pitching the yeast? I have general question also. Are brewing recipes scalable in a regular way(i'm thinking of how bakers percentages work), or do proportions not work in a fixed way in brewing ? I'd quite like to experiment frequently, but can't imagine being able to drink enough to keep the turnover up to speed - so would quite like the ability to brew 1 gallon batches if possible. Many thanks for running the course - just what i've been looking for. Kind Regards, Matt Bourne