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!

Bekkywiththegoodcrust's picture

Hey there!

December 4, 2016 - 9:07pm -- Bekkywiththegoo...

Hey there!  I've been baking sourdough for about 6 months now and this site has been an invaluable resource as I learn.  I've generally been sticking to the Tartine Country Bread recipe but have also been supplementing with The Bread Baker's Apprentice quite a bit.  I can't wait to learn more from everyone and hear some good tips/feedback about my bread!

Weizenbrot's picture

Greetings, everyone

November 26, 2016 - 6:25am -- Weizenbrot

Greetings, everyone. This is my introductory post on this site.

I've been baking on and off for many years but never often enough in the past to consistently bake a good loaf. I retired recently and have been baking more often, almost always whole-grain sourdough loaves.

I hope to learn more about sourdough baking from the forum and contribute where I can. I've already learned a bit just by lurking here and am looking forward to trying dabrownman's No Muss No Fuss Starter method.

Thanks for reading!

Hogweed's picture

New with bread machine problems!

November 24, 2016 - 2:26am -- Hogweed

Hi – been baking a 1lb wholemeal loaf every week for some years now in my Panasonic machine (can’t remember the model, sorry) and, despite using exactly the same recipe every time (13oz Allinsons very strong wholemeal, 3oz Allinsons very strong white – Allinsons Easy Bake yeast, sugar, lemon juice, salt, olive oil), the degree of rising is unpredictable between batches.


bradly00's picture

Hi there.

November 22, 2016 - 7:01pm -- bradly00

Hi there. I just got my certificate at the Yuppiechef School of Cooking. I took their 6 lesson course, the Art of Baking. I guess that I'm a new baker. It will be my new hobby and hopefully I will get good enough to be a better baker. I found as I took the lessons I kept getting better and better. Thank you for having me apart of this wonderful and delicious forum. I really appreciate it. ;)

GFBP's picture

Hello everyone! New to baking.

November 22, 2016 - 10:49am -- GFBP

Hello all-

This is my first post to The Fresh Loaf.  I'm going to start my journey toward opening my own pizza/cafe/bakery.  I'm a decent home cook with little baking experience.  I know my task is a difficult one.   But I believe that I can make great food if I put in the work and time.   To that end I am giving myself 2 years to open.   Through planning, I am able to work from home during this time and dedicate most of my life to this endeavor.  


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