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Unpopular opinion: I think that big baking class in Denver was a total waste of money.
I paid $150 for a fancy 'artisan bread' workshop last fall. The instructor kept saying to always use a digital scale, no exceptions. Well, I tried her perfect recipe at home three times and my loaves came out dense every single time. I went back to my grandma's old cup measurements and my bread is light and fluffy again. Has anyone else had a bad experience with a class that pushed one strict method?
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wilson.sam22d ago
$150 for a class that tells you to throw out your grandma's methods? That's a steep price for learning what your family already knew. I've been making bread for thirty years and never owned a digital scale, my kitchen counter is the most level surface I've got. Seems like some instructors get so caught up in "professional" techniques they forget that good cooking is about feel and experience, not fancy equipment.
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williams.kim1mo ago
My buddy had the same thing happen with a pizza dough class. The teacher swore you had to use bottled water at a specific temperature or it wouldn't work. My friend spent a week making terrible, tough crust following that rule. He finally gave up and used plain tap water like he always did, and it came out perfect. Sometimes these classes act like there's only one right way to do everything, and it just isn't true.
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dakotawood1mo ago
My old baking teacher was the same about weighing flour to the gram. I used to stress over it until I realized a scoop and a shake works just fine most days.
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