The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello & Thank you

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yeasty-loaf's picture
yeasty-loaf

Hello & Thank you

Hello everyone,

Just a few lines to say thank you for sharing your knowledge on this great site and to introduce myself.
My name is Kris I'm 33 and I hail from Essex, England.
I have recently rediscovered the glory of bread baking after a few years suffering 'mass-produced'. I have again fallen in love & become addicted to the feel of the dough the relaxing rhythm of kneading and the sheer excitement of waiting for the first taste of the home-made loaf.


I'm a bit out of practice but am pleased with my first effort, although I have a lot of room for improvement which gives me the perfect excuse to bake under the guise of 'practice'.
I hope to give sourdough a real go this time round as I never really experimented with it before and am currently cultivating my starter fondly known as 'Susie'. I'm sure as I explore the sourdough experience I will find your knowledge invaluable.

I look forward to getting to know you all and your breads and learning.

Cheerio for now,

Kris

dabrownman's picture
dabrownman

Happy baking with so many others from the UK!

Floydm's picture
Floydm

Welcome Kris!

yeasty-loaf's picture
yeasty-loaf

What a nice warm welcome, cheers guys! :)

aptk's picture
aptk

And greetings from the Interior of Alaska! I love seeing the breads and hearing from bread bakers the world over on this site. I also keep a sourdough starter going all the time, but I'd never thought to give it a name! Thanks for passing on the idea, I will do it!

yeasty-loaf's picture
yeasty-loaf

Wow Alaska, it's great meeting fellow bakers from so far afield.  Be sure to let me know what you name your starter. 

I look forward to seeing some of the amazing breads you to-be-named starter makes. 

cheerio for now,

Kris

dabrownman's picture
dabrownman

baking from Arizona.

yeasty-loaf's picture
yeasty-loaf

Hi dabrown, pleased to meet you. :)

aptk's picture
aptk

I have named my starter Bubbles. She is currently sitting in the fridge.

yeasty-loaf's picture
yeasty-loaf

What a cool name. Hope you and bubbles make lots of tasty bread together. Susie is coming along now and is almost ready for the first loaf. 

Warm regards,

Kris

hirundine's picture
hirundine

Just checking in as a new user. .... My experience with forums is fairly limited. But so far so good?

I've been a home bread maker since 1970's. I generally use the same recipe over and over. Though, I have tried different breads. I keep coming back to my basic 30/70 - 40/60 w.w. loaf. ... Hey if ain't broke?

I hail from North London and have lived in both Wales and Gloucestershire. Before moving to Canada. In interior of British Columbia, the West Kootenays. As soon as my house sells? I'll be moving closer to my son, on the coast of B.C.

Over the last forty years or so, I've made all sorts of bread recipes. Flat-breads, yeasted and sour-dough breads. As too most other sorts of baked goods.

I'm lucky enough to have a source of fresh yeast, from a local grocery. I would recommend to any other baker, to try it? It makes a big, subtle, difference. 

Bread making is an exercise of time. I always set aside a day, to make bread. Planning the day and the other chores you can do while making bread. Will bring satisfaction with the finished product. For anyone toying with the idea of making bread? Check out "the chorleywood process". It is how commercial bread is made - not necessarily from artisan bakers.

Frequently we hear of people who say "Oh, gluten bloats me"? Yes, it possibly does? At the same time, it might be seen the problem could be from yeast? Since the Chorleywood process uses copious amounts of yeast to hasten the making.

Well, I could go on? Yet will save any other comments for elsewhere. So, cheers to all other site users! - From Jamie.

 

 

yeasty-loaf's picture
yeasty-loaf

Hi Jamie, 

A pleasure to meet you.  This forum really does have bakers from around the globe. I too only use fresh yeast. I get mine from Asda who give it to me for free - I just ask at the bakery as I finish my shop. I have tried dried yeast but could never get on with it and like you I feel there is a subtle difference in flavour just like there are subtle differences between sourdough bread made with starters from different areas. 

I read the Chorleywood Process article and was not surprised by what it entailed. It makes me glad to be making my own. We tend to make most things ourselves from Pate to Bread with very few meals if any at all containing processed foods. 

haopy baking

Kris

hirundine's picture
hirundine

.. for your follow up and warm welcome, to the site.

Like yourself, I'm mostly a scratch cook. With a somewhat wide experience of home cooking. As a vegetarian, it is important to me to have a plentiful and diverse diet. Although I also try not to be too obsessive with it. Since exercise, is as important for good health. Generally I aim for rustic simplicity. If I can possibly add to someone's experience, from time to time? I would consider it a time well spent! .... Cheers Jamie.