The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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

acdw's picture

Hello from Louisiana!

June 19, 2018 - 9:44am -- acdw

Hi everyone! I've been lurking around here for a while (great resource!) and thought it's about time to introduce myself.

I've been baking for a few months now and have started using a sourdough culture I got from a friend. The bread is still not doing exactly what I want but I'll figure it out eventually, haha. It tastes good, which is important.

Other than bread I'm into pickling and biking and reading and writing. I look forward to talking to yall in the future!

- Case

espenizer's picture


June 18, 2018 - 7:17am -- espenizer


I'm really looking forward to be a part of "The Fresh Loaf". I've been reading the forums for a while and decided it's time to be a part of the community.

I'm not a complete novice in bread making as I make bread for my family every evening. I'm mastering the basics, but feel I'm know ready to take on a sourdough bread. 

At the moment I've got a sourdough starter bubbling on it's 5th day and I believe it's soon ready to be used. Thanks for all the great advice from the forums. 

Lesliev's picture

New registration

June 15, 2018 - 3:44am -- Lesliev

Hi all,

i have been reading The Fresh Loaf for some time along with many other bread sites and lots of books I have collected from Elizabeth David to Chad Robertson, to Daniel Leader, Peter Reinhart and Jim Lahey. All have given me great help and advice on my bread journey. I just registered on the site as I was reading a wonderful post about Lionel Polaine's eponymous Miche and am just now starting one with the stiff leaving now resting in the fridge after a very promising start earlier today. 

Father Raphael's picture

Richar Bertinet

June 11, 2018 - 9:53am -- Father Raphael

I tried Mr Bertinet's method and the results had very nice holes.  I question however using only one teaspoon of instant yeast in 1000g of flour and then with only a one hour  first rise.  I'm not so sure that the baguettes weren't a little doughy howerver.  I baked them on a hot stone at a high temperature - they were 204 degrees when done) .The brand of instant yeast he is using must be considerably more potent than Red Star??


Steve B's picture

Proving Bowl Smell...

June 10, 2018 - 8:26am -- Steve B

Hi All,

New member to the forum and baking bread, looks like I may have been lucky finding this side looks great.

My issue is that I have purchased some proving bowls from Lakeland Plastics (they are either cane or reed) and even after a few washes smell awful. I haven't used them yet for fear of tainting the bread. Is this normal for these things to smell so bad?




Steve B

jonhong's picture


June 9, 2018 - 4:07pm -- jonhong

Good morning ALL,

It's 7am here in Singapore, just found and joined this forum.  Hugh load of informations, very happy to be in here.  Waiting for my sourdough to defrost now and firing up my oven.  My starter which is about 10 days old went wild last nite.  :).  Just started to try baking again.  I am a newbie. Will look forward to all the help I can get from members in the forum.  Many thanks in advance.


Jon Hong





DanAyo's picture

Tip - Weak doughs don’t have to bake up as pancakes

June 5, 2018 - 7:40am -- DanAyo

For those that are not aware of “dough binders” this information might save your day.

I’m not sure if Teresa was the first to develop this technique, but here is her video detailing the procedure.  I believe this trick should be in every baker’s bag.

dasadler's picture

Hello all

June 3, 2018 - 10:07pm -- dasadler

Just wanted to say Hello and offer a suggestion.

I am in my 70's and just started baking bread.  So far it has been discouraging so I looked for a bread forum where I could pose questions.  Here at The Fresh Loaf, there are so many forums I don't know where to post my beginner questions so I suggest that you consider adding a 'newbie' forum or a 'Bread 101'  forum where those of us who are not fluent in breadspeak can ask our dumb questions without annoying all the skilled bakers here.


Thank you

ElPanadero's picture

HELP! What's up with logging in?

June 1, 2018 - 12:14pm -- ElPanadero

I don't login very frequently these days but I tried today using one of my older netbooks and discovered it was impossible to log in.


Because for some bizarre reason the LOGIN screen is now insisting on the completion of a CAPTCHA puzzle.

Why on earth has that happened?

I would understand it would be needed for people registering new accounts, to stop computer bots from spamming.  Why is it there for basic login ?  Makes no sense

drloafmd's picture

What's cookin'? from SF

May 31, 2018 - 10:14pm -- drloafmd

Hi everyone! My name's Vivian. I started baking bread in February this year and I'm totally smitten - by its tactility, experimentation, and the delicious end results : ) I love how it puts a huge smile on everyone's face when they have some fresh bread. 

So far, I've stuck to making only 2 types of bread: challah and baguette sandwich bread. I'm hoping to get challah done really nicely before more on to other recipes, just for the sake of perfection.


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