I signed up last week and enjoying the fresh loaf forums and blogs. Floydm has created a wonderful community. Any fresh loafers from Montreal or Ontario or anywhere from Canada?
And Floyd was born here, he who runs thefreshloaf.com. I live in Montreal West, and have been baking most of my life, everything from bread to pastry. Last year I got two different sourdough starters going, mostly because of what I'd read on this site, but I also make other breads. Welcome to the Fresh Loaf.
Hi I live in the Niagara Peninsula, Ontario.
I am sure you will enjoy The Fresh Loaf. qahtan...
Happy Birthday PaddyL ;-))
Robin Hood, little bird named the Phoenix, possibly?
I've been on TFL for over six weeks. It's the first thing I read in the morning and also, every chance I get throughout the day. I never thought bread baking would be so inspiring and so.... time consuming. Oh, also the TFL side effects - I am suffering from the separation anxiety, in bakers' terms this is the sourdough discard process that I have trouble to go through. Still can't do this and I end up with astronomical amounts of starter, hence my long baking spells. Can anyone relate?
Many good bakes to all of you!
Hello fellow Canadians,
Thanks for responding. Didn't know floydm was born in Montreal. Wish I had his software and programming talents as this is a wonderful site. It's about time I learned joomla and drupal but I'm hooked on bread baking. I baked my first bread in February and since then I've gone bonkers. Stocked up on all purpose flour, bread flour, wheat flour and cake and pastry flour.
I haven't graduated into sourdough starters or hearth breads yet (altho I've bought an oven stone already, waiting to be used). I have done raisin breads and challah so far.
This afternoon I'm trying 2 color bread - like a marble rye bread but I'm not using rye flour, just a slight variation.
I know this is very old but maybe some of you are still around. I just moved to montreal from Europe a month ago and will be staying here for at least a year. I'm an avid sourdough baker and just managed to get all the equipment I need so I can finally start baking regularly again :)
my only issue is the oven. I've been to a few apartments here and it seems like (even in advertised apartments on kojiji) that people here use really really bad ovens. I'm not sure why that is the standard here but it is what it is :(
my problem with these ovens (heated by a metal line at the top and bottom) is that they take a very long time to heat up, and even longer to cool down. so putting in your loaf at 450 and turning it down to 400 is almost impossible as it takes too long, and by the time the temps are at 400 my loaf has been baking on too high a temperature. Anyone else experience that or have any solutions? I'm gong to buy a temp meter gun so i can open the door a little bit and try to even out the temps manually.
this brings me to my question: if anyone here has access to real stone / wood fired ovens and would be willing to let me bake a couple of loafs (while/before/after you bake your own) I would be in debt to you! I would even be happy to bake in a deck oven, anything thats better than these outdated horrific home stove/ovens that seem to be the standard here :-/