The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from SW Ohio

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cmcadams's picture
cmcadams

Hi from SW Ohio

I just signed up this morning, and was told to come over and say hello.

My name is Curt.  I've been cooking for some time, and I compete in barbecue competitions and have begun holding local cooking classes on smoking and grilling.  

Last fall, I got the bug to start baking bread, and I started with King Arthur Flour's baguette recipe, which didn't turn out great the first time, but by the third time was actually pretty good.  Over the holidays, I switched to using my grandmother's traditional recipes to make white bread and cinnamon rolls, but now I'm trying for more artisanal breads again.  I'm going to try using the pain l'ancienne (sp?) method this weekend, and, if you read the threads in the sourdough area, I've killed my first starter and will be starting a new one this weekend.

I live in the woods with a wonderful wife that doesn't seem to mind all my cooking.  I also have a blog, and with a couple other bloggers post about our learning how to bake.  We've started using the term "breaducation" when we talk about learning how to bake bread.  The site is http://buckymcoinkumsbbq.typepad.com.  It started as a bbq blog, but has evolved into bbq, cooking in general, and, lately, lots of bread stuff.

This looks like a friendly, helpful place.  

Cooky's picture
Cooky

Hi, Curt! You're absolutely right that this a friendly place to exand your 'breaducation" (I *love* that word!) I'll be sure to drop in on your blog and see what your cooking crew has going on.

 

P.S. Whereabouts in SW Ohio are you? I'm in Cincy.

 

 

 

 

 

"I am not a cook. But I am sorta cooky."

cmcadams's picture
cmcadams

Cooky, In about 2 hours and 15 minutes, I'll be on Central Pkwy downtown. :)  I'm just north of Waynesville, if you know where that is, a bit north of Lebanon.  I live in some woods. 

Curt McAdams

Paddyscake's picture
Paddyscake

Love your term "breaducation"!! I took a quick look at your blog site and have bookmarked it to go back to. We love BBQ and have concocted our own sauce, which is the only sauce we love. Look forward to reading your blog and hearing more about your breaducation.

cmcadams's picture
cmcadams

Feel free to post comments or questions over there... If I don't know it, I know a hundred other barbecuers that probably do.  

I'm not big on most commercial sauces, but some competitors have bottled their sauces, and some of them are really good.  Head Country and Spicewine are a couple of sauces that are actually very good.  With that said, when I compete, I only use rubs and sauces made from scratch. 

Curt McAdams

gothicgirl's picture
gothicgirl

Haven't I seen you at Just Baking??  :)  Your posts are super.

 

 

cmcadams's picture
cmcadams

gothicgirl,

Yes, I'm writing on Just Baking (.net), as a beginning baker.  Thanks for the compliment, and it's nice to know someone reads over there. :)  I was already writing for a couple other sites within wellfed.net, and thought it might be interesting to do stuff from a beginner's perspective, to show the mistakes I make along the way, instead of just hearing from bakers that don't even remember their early mistakes.

Curt McAdams

 

Rick2u's picture
Rick2u

Hi Curt.

I took a glance at your site and will bookmark for later use. It is too cold up here in Timmins (-38 C This morning) I will wait a few months. I love to BBQ. I have a Big Green Egg that I use. I make my own rubs also and have yet to try the sauces. Welcome to the site here and good luck with the sourdough.

To do it right, do it yourself.

cmcadams's picture
cmcadams

Rick,

I've been seriously considering a BGE, and now that I see how I could use it as a bread oven, I'm more inclined than ever.  It would do fine in the -38C, but you may not. :)

With sauces, try a recipe or two, and when you find one you like, start tinkering with it to make it your own.  It's not like bread; you have a lot of leeway to do whatever you want.  

Curt McAdams

gothicgirl's picture
gothicgirl

"...thought it might be interesting to do stuff from a beginner's perspective, to show the mistakes I make along the way, instead of just hearing from bakers that don't even remember their early mistakes."

I could not agree more!  There is not enough out there for the beginner artisan that includes the reality of baking.  Failure.

Keep it up!  I know I have found your posts educational, and I not exactly new to baking.  No matter how much you think you know, you never know it all.