The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Naga's blog

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Can you get a long way? Who knows. At least, I've signed up here, and have my first loaf rising right about next to me. I probably don't have the right flour, as it's those especially for cookies and cakes. Plus, I have to figure out what 375 degrees on this site is. Is that in Fahrenheit? How much is that in Celsius? And how do I figure out what my oven can do? (I mean, it goes from 1-->8 but doesn't show °C). I wonder how the baker I go to would think about me if I turn up with it and ask "what went wrong!".

Too many questions and so little answers. Just because I saw Yakitate Japan and wanted to make bread like Azuma :p Well, I bet this bread making is just going to be a passing "fad", like I went through many. I suppose it all depends on how succesful this bread will be. Or it's successor. At least I'm learning stuff. Yesterday at the supermarket we went "Wow!" at the Echiré butter we found. High Quality Butter! I wonder if there are a lot of girlz/women that make bread.

Anyhow, signing off now, wish me luck!

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