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!

Mordyb's picture

New member

February 21, 2018 - 11:46am -- Mordyb

I just started experimenting with sourdough and I've made a couple and I want to start making sourdough in large batches to sell I need help with a large batch recipe and tips on keeping a large starter going along with any other advice I can get on how to make large batches of sourdough successfully

Bunahilga's picture

The perfect sandwich bread!

February 21, 2018 - 5:27am -- Bunahilga

Hello all. My name’s Roy and I am new to this site. 

  I have an opportunity to open a stall in a food market this summer and am trying to perfect my food. I will be selling ‘pockets’, like a sandwich. I would like your help to make the perfect pocket bread. I’m thinking a cross between a brioche and an empanada. As I’m only a basic baker I suppose my biggest question is, is it possible to create something that’s halfway between a pastry and a bread? Thanks for reading, look forward to my replies! 

2tattered's picture

Susan's Simple Sourdough from 9/2009

February 20, 2018 - 5:50am -- 2tattered

Hello! I am new to this website, and relatively new to bread baking. As you can see in the photo, I have had good results with Susan's Simple Sourdough from her blog entry dated 9/2009. I am baking in a 3.6 quart enamel-on steel shellfish pot, which is easier for me to handle than cast iron (arthritic hands). I lined the bottom with a round cut from a silicone baking mat and the bottoms of the loaves have been perfect.

Gentle One's picture

Newbie from North Carolina, USA

February 17, 2018 - 7:56am -- Gentle One

Hello, Wonderful Helpful People!

I'm a new bread baker (May I call myself a bread baker even though there's only two kinds of non-sourdough yeast breads I've become fairly good at making?) in North Carolina, and though I've made a couple of posts before, I've never introduced myself.

I've been lurking on TFL for quite a while, because this is a wonderful community.  I've killed a couple of sourdough starters over the years, and made only one fairly good sourdough loaf.  I need to do a lot more practice on sourdough, and hope to in the coming months and years.

BoiseBaker's picture

Baking in Boise

February 16, 2018 - 3:11pm -- BoiseBaker

Hello from Idaho! I've baked many things for many years, but I'm relatively new to sourdough. I had a good starter that got lazy after a move, and now I can't seem to wake it up and get it out of bed. I've tried just about everything, and I'm thinking about scrapping it and starting again from scratch. I decided to search on the web for answers to my issue and I found this site. So glad I did! My wife thinks I'm obsessed with this, so it's nice to find fellow travelers on the same path.

fionabakes's picture

Hello from Aus

February 15, 2018 - 6:20pm -- fionabakes


I've been baking bread for lots of years and used lots of different methods and ingredients.  I'm always after new ideas.

For regular baking, this is roughly what I do:

Our regular loaf for sandwiches and toast during the week is a large wholemeal loaf made with fresh milled organic wheat and a little unbleached white flour.  I start it in a bread machine and finish it in a tin.

On the weekends I often do white rolls or something else that's a treat.

EngineerNate's picture

Hello from East Tennessee!

February 13, 2018 - 1:42pm -- EngineerNate

Hi all!

I've been cooking/baking since college but only recently really got into the bread making thing. I've had some early success with yeast breads:

But, having grown up in Northern California, I crave that San Francisco Sourdough tang. After a few misfires, I got a starter that seemed to be behaving:

Bakin'n'Eggs's picture


February 9, 2018 - 11:24pm -- Bakin'n'Eggs

Just joined. I am just starting baking at 64, as I near retirement. Mom cooked day in, day out. I'll never be mom, but I'm looking forward to learning! 

My first sourdough was terrible - I use one loaf as a paperweight, and the other to hide a door key under, in the front yard...

But, live and learn! 

I currently have 3 starters going - one that I started several weeks ago, one that I started several days ago, and one using white whole wheat flour.


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