Monday Open Thread 1/31/22
Tell me how much you love me
Just kidding, sort of.
This weekend I taught another one of my “Sourdough Lifestyle” workshops, and—despite a few technical glitches—I think it went well. I’ll post the video and handout soon if you missed it and would like to purchase a copy to watch on your own time1.
If you’ve taken a few of my Zoom-based workshops in the past, you’ll know that the company I used originally to host them, Airsubs, went out of business, and I had to move to Ribbon (now called Momence) instead. In the process of migrating over, I lost all of the reviews—positive and or/constructively critical—that previous students had left after taking my workshops. Given that that sort of feedback is useful for me to judge whether or not I’m on the right track, and useful for others who might be thinking about taking a class, I’d like to recreate a version of it here.
So: if you’ve taken one of my classes before—including the sourdough one this past weekend—and you feel so inclined, would you mind telling others about your experience with it on this thread? (Feel free to also add requests for future classes too, since it’s my goal to teach about once per month this year.)
Thank you!
—Andrew
If you took any one of my Sourdough Crash Course or Sourdough Lifestyle classes in the past, keep an eye out for an email from me, because I’m going to send you a link to download this most recent one too, since I think it is the best one yet. (And if you don’t hear from me, please reach out.)
I find this space a place that has generated a community of bread heads I didnt think Id find. Andrew is a facilitator of community, learning, and IMO most importantly: sharing voices that might not otherwise be lifted. I love this nook of the internet.
Honestly, I think the last two years of my life would have been a lot darker than the general dark they have been if it hadn't been for Andrew and the quarantiny starter project. The way he approaches and writes recipes stands apart from so many I have read as I started working with sourdough. They are clear, thorough, and accessible. I have only taken the pizza al taglio Zoom class, and I echo the feelings of other commentators. What stood out for me is being able to see a lot of dough handling and the communal/relaxed atmosphere of being able to easily ask questions throughout. The thoughtfulness of a well-planned lesson was evident in how the time whizzed by and many participants stayed past the end to keep chatting or ask questions.