The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Paul Ringo's picture
Paul Ringo

Checking in

     Just wanted to tip my hat as I walk through the door.  I live on the most beautiful river in the world (Sabine River) in SW Louisiana. I can almost literally throw a rock to Texas across the river.

    Mostly baking sourdough bread now but I've gone through several iterations of Challah, various standard type breads.  I've got a notion that somehow the simplest breads are most to be appreciated because of the interaction of the fundamental elements without fru-fru. 

     Having said that, I've been experimenting with seasoning some of the sourdough that I use for baking with some of my favorites spices.  All of them have been relatively successful although I have to admit that the liquid crab boil was a bit too rich in one batch. 

    I'm learning at my own pace so I'm sure I'll have more questions that may sound like they're coming from a rookie.  That's because they are and I don't want to presume to understand something that I really don't understand. 

Glad to be here.

Paul

Darwin's picture
Darwin

Hello Paul & welcome to TFL.  You are the only person I know of that has put Zatarain's in bread, sounds interesting.

Paul Ringo's picture
Paul Ringo

Darwin,  Thanks for the message.  My only mistake was putting too much.  A tsp full would probably have been enough to give it an unusual flavor/smell.  Adding some crushed red pepper and onion tops it off for folks down this way.  Thanks for the welcome.