The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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jamesinseattle's picture

Hello I'm James

May 23, 2015 - 8:43am -- jamesinseattle

I like happy to be reading and thinking about baking.i was a dishwasher at a bakery 20 years ago when I got my girlfriend ( now wife) pregnant. My boss' decided it was time for me to learn the trade. I will always be greatful to them for  giving me bread.later I learned other aspects of baking. What I do now dosent involve making bread so I make it at home on most weekends.

SteveMc's picture


May 21, 2015 - 6:26pm -- SteveMc

Hello everybody

I'm Steve from Brisbane Australia and I've been trying to make my own bread for a few months.

My goal has been to find recipes and techniques that I can repeat and I think I'm pretty close with my white sandwich bread, sweet buns (cream buns, scrolls etc) and pan pizza bases. Not doing so well with crunchy crust loaves or focaccia, only once successful with steam to get a really crunchy crust.

Today I'm making poppy seed hamburger buns for the first time with my plain white sandwich bread recipe.

This is my semolina sandwich bread.

kathyf's picture

New to sourdough

May 10, 2015 - 11:08am -- kathyf

Hi. Love this site. I ran across The Fresh Loaf while researching sourdough bread. I have baked bread off and on for a long time, but mostly just for sandwich loaves that I knead in my bread machine and bake in the oven. Lately I had been trying my hand with the Jim Lahey no-knead bread and the almost no-knead recipe from Cook's Illustrated. I find that I prefer working with the lower hydration of the almost no-knead recipe, though I leave out the beer and vinegar and just use water as I didn't think it added that much to the bread. 

WendySusan's picture

Same person, different name....

May 8, 2015 - 11:36am -- WendySusan

Hi Everyone, formerly adventuress in baking, now more personal although still adventuring....known as WendySusan thanks to Floyd's help.  

Today I decided to work on technique using Hamelman's Vermont Sourdough and ...OMG...a little yeast...because I wanted quick results to get to the shaping part and I was going out to lunch with the girls.

Yesterday I plumped up my wheat starter and this morning it was bloated and floated.  I also used the Kitchenaid which is what he recommends in his recipe.  I made one loaf and the other addition was the 4 grams of SAF yeast.


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