The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction from a new member in China

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Foodzeit's picture
Foodzeit

Introduction from a new member in China

Hi to all of you,

Just found this forum here and decided to join. Until now I have been mainly following German forums but I found your forum equally interesting and I found an abundance of interesting information here that I will be certainly able to include in my baking experiments.

Right now I am working on a bread calculation tool, for which reason I will try and error a few self-created bread recipes here (and on my blog) in the near future and I hope to get feed-back from all of you guys here.

Greetings from China

PS: Here a picture of my latest creation that I made with my calculator. Looks promising, right? In the aftermath I should have used my baking form because the dough was very wet.

Floydm's picture
Floydm

Welcome, Foodzeit!

isand66's picture
isand66

Welcome aboard.

Where in China do you live? I visit about 5 times a year for business and will be going again on September 3rd.

Ian

Foodzeit's picture
Foodzeit

Ian,

Thanks for the welcome. Looking forward to discuss with you guys. Going to make a new loaf tomorrow, will check in with you guys thereafter.

Welcome to breadless China. I am living in the wild south, in Guangzhou. Have you been there before?

CF

isand66's picture
isand66

Yes I have been to Guangzhou many times to visit factories I work with.

Ian

Foodzeit's picture
Foodzeit

Ian,

i think in September there is this trade show again coming up. If you don't need to be there, book around it because all the prices triple and quadruple. I try to book my own tours whenever that is coming up, only to get out of here. Now the weather is awesome and my sourdough is feeling ready to rise :)

Cheers

Mini Oven's picture
Mini Oven

What's in it?  Süß or sauer?   

Welcome to TFL!   

Foodzeit's picture
Foodzeit

For the warm welcome and thanks for the compliments on the bread. I personally think it is a bit flat, but the Dough Yield was nearly 200 and I was ambitious enough to free-form the bread instead of baking it in a form. But I am still proud of it and all that remains of it are a few crumbs and those pictures.

It is "Sauer" indeed, it is baked using natural yogurt and i made a bruised wheat grain scald. It's a mixed rye bread, 50% rye, 50% wheat flour