August 10, 2014 - 6:48pm
Introducing myself!
Hi everyone! I found this wonderful website and forum a few days ago and have really enjoyed reading many discussions.
My name is Beth and while I am a fairly accomplished home cook, I am less skilled in bread baking. I go through phases of bread baking and feel myself improving and learning as the months go by, though I have loads more to learn. I primarily work with yeast doughs, usually making different types of challah and different whole grain breads. If I can figure out how, I will post some photos of my creations.
I really appreciate all of the amazing learning and camaraderie that happens here with regard to bread baking and I am really happy to have found you guys!
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Welcome, Beth!
Thank you!
Hi, RabbiBeth.
Welcome to TFL!
I'm happy you found us.
If you mostly bake challot, I hope you know Maggie Glezer's A Blessing of Bread. It's a marvelous book for the cultural history as well as the several dozen distinct versions of challah. My personal favorite is the sourdough version of Glezer's "own" challah. Think sweet and sour.
You might also enjoy Norm Berg (May he rest in peace.) and Stan Ginsberg's Inside the Jewish Bakery. And Stan has a web site (nybakers dot com) with several hard-to-find ingredients, especially for rye breads.
Regarding uploading photos (which we love to see!), there is a FAQ for photo uploading to TFL. If that doesn't do it, ask for help.
David
I'll second the recommendation of "Inside The Jewish Bakery."
It's a wonderful read as well as a treasury of great recipes. I've baked a couple of the challa recipes and each one was a keeper. There's even a recipe for kichel!
Good luck and welcome.
I made the kichlach as a recipe tester for Inside the Jewish Bakery. They are fabulous. Maybe my favorite way of preparing eggs. ;-)
David
Thanks so much, everyone! Funny, I just ordered Maggie Glezer's book and am waiting anxiously for the UPS truck to show up - maybe tomorrow. I will definitely check out the Norm Berg book and the Stan Ginsberg website - thanks for the recommendations!
It's so much fun to be here on this message board! : )
and Happy Baking!
Greetings from Maine
Karin
Thank you!!
you will love it here, so much information to soak in from the experts. Information worth its weight in gold
By far best ive done is join here since I started obsessing about bread
there really are people who obsess about bread? Lucy will be disappointed as she thought it was only Baking Apprentice 2nd Class Dackels who were that far gone :-)
Everything you ever wanted to know about bread can be found here on TFL. Happy Baking