The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Introductions and Ideas

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

NoNeed's picture

Login link on top of page gone!

March 26, 2024 - 10:04am -- NoNeed

Hi there,

Like I said the login link on top of page gone! I use a chromium based browser. I almost gave up on logging in. It was pure coincidence that I found a login link on the bottom of the forum page.

I just want to point out this problem. There must me more ppl. experiencing this. I would say; make sure to check the statistics to see if it's reflected in it. I hope this notification helps :)

Thanks for keeping the forum up and running!

BillFriggle's picture

Hello from Pennsylvania

March 21, 2024 - 10:47am -- BillFriggle

Hello,

I have been a member for a little while. But have yet to post. But I decided to finally introduce myself and maybe post a question I have had for about 2 years. You can't rush into these things. LOL I hope to learn from the experienced members here and maybe I will be able to help someone. 

Have a great day,

Bill

iamwhatiseem's picture

Hello, Southern Indiana

March 15, 2024 - 12:22pm -- iamwhatiseem

   New to the baking world, only about 6 months in.

I am a solid home cook, can make pretty much anything. Been cooking savory for over 30 years.

   Avoided baking, before the internet I tried a few times and failed pretty miserably. With savory cooking, there is a lot of latitude with ingredients, and who needs to measure? Baking, obviously very-very different. 

The wife and I started trying again, with YouTube - it is so much easier to learn. So many great teachers out there!

aks801's picture

Howdy from H-town, Texas

March 14, 2024 - 2:30pm -- aks801

New guy here, how y'all doing?

I'm here to step up my bread-making game, which is really rather nonexistent at the moment.  I've been working a lot on a few types of pizzas, cooking outside on the Ooni and inside with the kitchen oven.  Within the last week I have made a pie crust, and also yeast rolls.  Then I did cinnamon rolls the next day with the leftover dough.

So I'll check a lot of things out here, absorb and learn.

Thanks!

Fil's picture

hello Considering a tefal actiftr experiment.

February 20, 2024 - 9:36pm -- Fil

Hi

 

Newbie bread machine owner here, 40 odd years ago i was the odd job /Tea boy on Saturdays in a local bakery and later lived above the village bakery so by osmosis i gotta be a natural eh? 

 

Anyway the machine is drying after its thorough clean, (in V-good condition for a used machine too..hardly any evidence of use.. Thanks ebay.. it included everything including manual and recipe book with notes deciphering what a bloody cup of flour is??  (anything between 160 and 250g apparently? ) ) 

 

Carol Cuevas's picture

Hello from the Deep South, US

February 20, 2024 - 3:58am -- Carol Cuevas

I've been reading the The Fresh Loaf for some time. I'm finally in a position to feed my obsession for bread making as I am now retired.

In the 1980's, I made bread as a part-time job. I was renting a 2nd Floor apartment in Wheeling, WV above a cafe and   an old-school health food market. It was owned by 2 nuclear physicists who "retired" to WV, purchased a goat farm, and started the cafe and market.....When the "we are hiring" sign went up, I jumped on the opportunity. I was very poor and needed extra cash desperately.

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