The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from Ontario

Morrowmoon's picture
Morrowmoon

Greetings from Ontario

I'm a very enthusiastic bread baker in Ontario, Canada, and am so excited to find such an active bread community!  A few years back I decided to try finally baking a loaf of bread after a lifetime of being scared of yeast and kneading and rising.  It all sounded overcomplicated and fussy to me.

 

I immediately fell in love, of course, even though my first few attempts were pretty terrible.  I was trying weird things like crock pot bread, sweet potato bread... things that kind of need a feel for how bread works before you try them, I think.  Dense, burnt, you name it.  Then I discovered no-knead which eased me into it a little better.  It doesn't get much easier than that.  Eventually I expanded my abilities and made lovely challahs and bialis and hoagie rolls and pizza doughs, et cetera.  I'm itching now to master sourdough and am going to begin my starter today or tomorrow.  I want to buy a special jar for it.

 

Anyhow, I'm glad to be here and am so excited to dive in.  Hi!

Ford's picture
Ford

Welcome!  Floyd Mann is our host.  We welcome you, your contributions, and your questions.  Someone will have the answer.

To start sourdough I recommend the "Pineapple Juice Solution" by Debra Wink.  Search for it in the search box, upper right of this page.

Ford

Morrowmoon's picture
Morrowmoon

Thank you Ford!  I'll search it and see.  :)

MonkeyDaddy's picture
MonkeyDaddy

She is extremely knowledgeable and a very entertaining writer, as well.  I happened to bookmark the selections.  Here are the links:

The Pineapple Juice Solution Part 1

The Pineapple Juice Solution Part 2

     --Mike

Morrowmoon's picture
Morrowmoon

I read them.  They're great and you're right; she's an excellent writer.