The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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Please introduce yourself and give us your feedback on the site!

AlePaolo's picture

Hello from Rome, Italy (living in UK now)

August 31, 2014 - 6:03am -- AlePaolo

Hi people!

I'm Alessandro.

Almost one year ago I quitted University to go in France and learn pastry. While doing this I discovered the bread and viennoiserie universe and it has been true love since then. Now I work as an apprentice baker. I've got no experience on bread making, I just do the viennoiserie, and that's why I'm devouring this site.

Every time I got some little free time I end up on this forum reading about sourdoughs etc...  I've got so many questions but I'll keep searching for the answers, I bet most of them are already on the site.

Tina Marie's picture

Hello from central Massachusetts

August 25, 2014 - 8:34pm -- Tina Marie

I came across this site as I am looking to expand my bread making skills.  I've only been making bread for a few months now, but am hooked on the taste and better nutrition of homemade bread -- as is my husband, family, and friends.

So I'm hoping to find more recipes and get tips to become a better bread maker.  :)

Rosesage's picture

old fashion homemade bread,bread improver and flour

August 25, 2014 - 1:37am -- Rosesage

I am here because I was looking on the web for a good recipe for a dark rye bread and came across "bread improver" this is the first time I have ever heard of it and look for more info, I have come across a few web sites that really increased my knowledge  of a few things.  I found this site because it had a forum on "bread improver" last posting was 2006, when I finished setting up my account I could not find the forum.

CalGal's picture

Greetings from a Starter Newbie

August 24, 2014 - 11:31pm -- CalGal

This site is a bread goldmine for those who are learning. I hope to find a bit of advice on a great bread book(s) that covers all manner of starters as I only have some older, less detailed bread books.

I have recently acquired some 18 y/o wild grape yeast starter and would love it if anyone can tell me how much would one would use to replace dried yeast as a general bread making guideline and specifically in rye breads. The bakery I got it from fed it three times a day, if I do less will it still be as good?

Thanks to all of you who post such great information!

cassie1641's picture

Hello from Western Tennessee

August 23, 2014 - 8:54am -- cassie1641

Hello! I am  brand new to bread baking; so far I've made eight loaves, all yeast dough, and I've found a recipe that we're now using to replace our old store-bought  bread. My bread baking mentor is my husband's grandmother, who is 90 and has always made her own bread. She is an excellent teacher and I love her bread but I think I might like to branch out a bit and see what else I can make. I am so excited to have found this site and am eager to see what I can learn!

scoyu's picture

Ciao everybody

August 21, 2014 - 6:09am -- scoyu

Hello! My name is Papa, former lurker and recipe ogler, just had to join formally because I suspect this bread kick I've been on may be more than a fleeting hobby. I've been baking bread for a couple of months now, I am somewhat more experienced in pastry but still pretty amateur.

The discussion and amount of knowledge here is astounding, so I hope I can add to it somehow and not just take. Glad to be here!

Jason1876's picture

Hello from China - a newbie baker

August 18, 2014 - 5:57am -- Jason1876

Greetings everyone

I live in northeastern part of China and have been baking very often over a month.

I found this site by googling `artisan bread tips` and may I just say WOW, what a wonderful forum!!!

There are somebooks I have read and got the most tips from

<New Artisan Bread in 5> <Josery Baker><Tartine Bread><Flour Water Salt Yeast>

Right now, I have my focus on the last 2 and for the FWSY, I have tried all 4 of the recipes with pre-ferment.

BUT I have some serious issues about that 4. poolish and biga mostly


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