Introductions and Ideas
Please introduce yourself and give us your feedback on the site!
Hi, my name is Mark. I am working in Xi'an, China and I miss good bread deeply. It would be nice to try making my own. The Chinese types of bread are very different from what you get in Europe!
Hope to be able to use this site but i am not very IT literate and have already found it a bit hard to navigate.
New to bread making and looking for an instruction manual for a Breville bakers oven BB200
Cannot find one online after googling for some time.
If I master it would love to be an active member and share with others.
My name is Sarah and I'm currently a dishwasher/bakery prep cook working in a really amazing farm to table catering kitchen.
I live to make bagels and sourdough bread at home!
My name is Thomas. I've been a long time stalker of this site, and even have had an account for a long time, but I've never posted!
I'm currently writing a post about my past failed sourdough boules, but I've been spam blocked from updating it!
Hi, I've scanned the forums many times (usually trying to find answers to my sourdough snafus), but I finally made an account. I'm not much of a baker, but I've had a sourdough starter for about a year and a half, and I've been using it regularly for a basic sourdough recipe from King Arthur Flour. I love it, and I love not having to buy bread anymore. Can't wait to hopefully expand my skills with the help of this site!
I am a new here~ I like baking. Maybe later I can upload some of my baking pictures
hey guys, it's my first post here. i expect more in time
i'll start out with the reason that i found here, my first white bloomer: see the photo.
i followed a recipe, mix, knead, rise 2 hours. knock back rest 1 hour, shape, spray/flour, bake.
i started to suspect issues when the dough didn't rise after kneading.
I did knead for >10mins, and left it in a large covered bowl in the kitchen.
could I have killed the yeast with the salt? what else could I have done wrong?
I'll have another go tomorrow.