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!

jgoodall_msp's picture

Hello from Minnesota

July 22, 2017 - 2:21pm -- jgoodall_msp

Hi Everyone,

I just made a starter about two weeks ago. I've slowly been experimenting. I made waffles, two pizza crusts, and a loaf of sandwich bread. This morning I baked my first boule. I used Peter Reinhart's 100% Whole Wheat Sourdough Hearth bread recipe from Artisan Breads Every Day. I'm mostly pretty happy with the results. I used King Arthur White Whole Wheat. I didn't add the optional oil, but I did add most of the recommended honey. I just wanted to share. I'm excited to be part of this forum, to have guidance in the process.

breadsbymika's picture

New

July 20, 2017 - 12:50pm -- breadsbymika

Hi, 

I just started a bread business in October and sold to co-workers and made loaves for the owner to hand out as gifts to customers...but i have not had any real orders since. 

I have yet to find any I guess you would say quick bread bakers in the area. How to I get my name out there and get business besides my co-workers?

Also, how much should I charge?

I make banana, lemon blueberry, sweet potato pecan, eggnog, etc.

I do medium loaves (which I consider large) and mini loaves, also gift baskets and variety trays.

doedau's picture

steam oven soda bread/damper

July 20, 2017 - 2:30am -- doedau

Just joined after seeing article about using Cuisinart Combi steam oven for bread. I recently bought one and loving it. I want to try making similar to Irish Soda Bread or Australian Damper in the steam oven. But have not found a recipe using this type of oven so far. I am a novice baker (at 73). Any help would be appreciated. - hope I have posted correctly.

albacore's picture

Notification Defaults

July 3, 2017 - 1:36pm -- albacore

When you comment in a thread, unusually, you have the ability to reply to one particular post. Many forums only allow you to post a reply at the end of the thread.

The way it's done here on TFL makes good sense, but I think that the default notification option should be changed.

There are two radio buttons "All comments" and "Replies to my comment".

BigLarry's picture

New(ish) baker just introducing myself

June 30, 2017 - 4:56am -- BigLarry

I've baked bread on and off with some successes but never anything I could consider being a staple loaf which the whole family would regularly enjoy.

I concentrated on pizza dough for the last 12 months or so and have now got a really nice, consistent pizza I can make that the whole family actively look forward too. So now it's time for bread!

I recently turned to sour dough and quite early on I'm finding the bread to be so much better than before and also the shop stuff I was buying.

E R-berg's picture

Introduction

June 19, 2017 - 11:26am -- E R-berg

Hi, Esti here.  I have been baking bread (actually, mostly challah bread, egg based) pretty regularly for several years but I am just now branching out (whole wheat sandwich breads, sourdough breads, rolls, eggless challahs).

The more I read, the more I find that proper bread baking requires more sustained hours than a person who works a 40+ hour work week can find. Poolishes, long rise times, multiple rises, overnight rises (bake it in the morning, or bake it in the afternoon) are out of the realm of my schedule. 

Zoetemeyer's picture

Hi from Newcastle, Australia

June 7, 2017 - 5:08am -- Zoetemeyer

Hi everyone. I'm Michelle from Newcastle Australia. I attended a fantastic sourdough class in November last year and have been baking bread ever since. My Diamant hand mill arrive today (on my Birthday). I admit, it looks a bit scary, but I'm looking forward to giving it a go once my husband has mad a base and stand for it. Anyone got one that has any tips for a beginner miller???

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