Hello from 5280 ft. above sea level (Denver, CO)
My name is John and I have searched long and far to find a great community of knowledgable bakers. I am a college student in my 3rd year and have had a deep love for baking since I was a child(it must come from my mother). Ever since I was just a boy and to this day there is nothing better then baking with my mother. My food will never be as good as hers, but I can sure try and hopefully with some advice from you good people I will be able to impress her one day. I have been baking breads for a little less than a year in which I have made some very delicious breads and some clunkers that could fly through a brick wall. I was browsing through a library full of older books and came across a book called "Beard on Bread - by James Beard," luckily it was a gold mine and all of my recipes have come from the book. All of my bread making has been done by hand which I enjoy, but all this talk about bread machines has made me curious. Even though it is my first day here I am anxious to start learning and have a few questions about the use of bread machines. Do the loaves come out in a specific shape? Is it possible to use it just for preparing the dough say for artisan breads? And what do you prefer to use your hands or the machine?
Thank you all for being bakers and loving it too!