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!

Chef Maggie's picture

Introduction and a question

April 23, 2018 - 8:09am -- Chef Maggie

Hi All,

I initially posted this under Baking Equipment the other day, but I realized I should have introduced myself to everyone in the appropriate forum first. I've been a longtime browser/visitor on TFL, and am happy to now be an active part of this wonderful online community. I'm a professional chef with Celiac disease, so all my food is gluten free. I've been baking GF bread and pastries for years, and have most recently been perfecting my sourdough for a GF artisanal bread bakery that a partner and I will be launching in Los Angeles in June!

Rhao's picture

Fairly new to SD (Hot Country)

April 22, 2018 - 8:23am -- Rhao

Hi I m fairly new to sourdough. Been baking every weekend for the last few weeks using mostly Reinhardt's Pain au Leavin and Trevor's Champlain SD recipes.

My question is how does my warmer country temp (averaging 30 to 32 degrees) affect the stages of my SD?

From the Stretch and Fold intervals, the BF, the Preshape, Bench Rest, and Final Proofing? My dough temp is mostly 28 to 29 when measured.

Should i be adjusting my water or starter instead to alow things down?

Thanks in advance for tips on how i should experiment.

Dink DMB's picture

New “baker” looking for your suggestion.

April 17, 2018 - 3:29am -- Dink DMB

First things first, hello I’m dink, and thanks to each of you for being such a collective of inspiration and encouragement. As a new loafer, I am looking to you for a suggestion as to what recipe or recipes I should try in my next few attempts. 

Just let me know and I might even post my results, wether they be positive or otherwise. I literally have my fingers crossed.

jimsouth's picture

Jim - New Member

April 14, 2018 - 7:56am -- jimsouth

Hey, Jim here. Hello to all. I am starting a new sourdough culture, and I expect I will be picking brains. My grandmother had a sourdough culture that she kept alive for nearly 3 ZILLION years. When she passed, a brain dead family member tossed it. I am now back to square one. Into my second week. Lots of hooch, but the culture remains watery. Should I cut back on water & just add flour for a few days? It's just not spongy as I expected it to become. I'm using two 1/2 gallon mason jars. Every morning, a layer of alcohol; so I know it's alive & well. Any input. Thanks. Jim

treebearding's picture

New bread lover

April 11, 2018 - 8:31am -- treebearding

Hi all!

I love bread, making it, and anything you can make with flour. I've got very little time on my hands to do anything labor intensive however, as I'm a mom to two under three. In the little time I have I've enjoyed drooling over the pictures on this sight and hope that your collective knowledge can help me improve my own ability!

Thanks!

hippygirl's picture

Coming out of hiding...hi!

March 22, 2018 - 1:40pm -- hippygirl

I actually joined a couple (?) of years ago, but I got side-tracked and had to put "getting serious" about learning to bake great bread on the back burner for a while, but I'm back at it now. :)

So far, I've been trying new methods/techniques such as stretch/fold, "french" kneading (you couldn't have paid me to believe that wet dough would come together w/o additional flour...but it did!), higher hydration doughs, using a poolish, baking in a dutch oven, etc. My skills are improving!

Anyway, I look forward to learning and (eventually) exchanging ideas with you all.

bbqnpizza's picture

Just Saying Hi

March 22, 2018 - 3:58am -- bbqnpizza

Hey all, thanks for this informative forum, I'm new to baking bread and looking for helpful info.  Started a few weeks ago with a Westbend Breadmaker and encouraging results.  Like many, I need to cut costs and intend to make bread items instead of buy from the grocery store.  I have had my DIY pizza periods, thus the aka.

Rae Weniger's picture

New member - from Grande Prairie, Alberta, Canada

March 21, 2018 - 4:41pm -- Rae Weniger

Hello!  SO happy to find and join this group - I am a beginner to the sourdough world, looking for the perfect rye bread recipe.  I fell in love with Rye Bread in the Czech Republic, and because you can't buy anything like it in Canada, or at least here in Northern Alberta, I have taken up the challenge of making my own!  I was looking for a way to use sourdough starter instead of tossing it as recommended, and Mr. Google gave me the 123 Sourdough link!  hurrah!  

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