The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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

jluckermierzwa's picture

Hello from a new addict!

April 15, 2014 - 8:37am -- jluckermierzwa

Being newly retired, my New Year's resolution was to revive my love of baking yeast breads. And I have become a total addict.

Started with simple Italian bread, then rye, my husband's favorite. Then I found The Fresh Loaf, and the rest is history. I do not but any baked products from the store, I bake everything, including hotdog and hamburger buns. My only complaint is that we don't eat it fast enough for me to be able to bake daily. Sigh...

But, I will say, that The Fresh Loaf has given me the inspiration and information that I needed to keep going.


Jane Dough's picture

Hello all from the Canadian prairies...

April 8, 2014 - 5:15am -- Jane Dough

I've been haunting this site for a few months now and enjoying every minute of it.  It's a great site with a ton of information.  It is also extremely easy to navigate.  The hardest part of navigating is staying on task, with all those beautiful bread photos to distract one!  I frequently have to remind myself I did start with a specific topic in mind when I entered the site :(  Anyway thanks to the webmaster for his time and effort in creating and maintaining the site - no small eater of time.  

Ruthie Cat's picture

Hello Bakers

April 3, 2014 - 9:01pm -- Ruthie Cat

Greetings from Kansas, USA.

My name is Ruth and I love to try out new things. I'm fortunate that I don't have a picky husband And when it comes to kitchen machines or gadgets he doesn't mind dishing out the money because I use them all. Looking forward to learn from the experienced bakers.

Eastern Star Geek's picture

Greetings from East Tennessee!

April 3, 2014 - 11:01am -- Eastern Star Geek

My name is Daniel, and I am an amateur cook and baker.  I love good food, and my Mom taught me well the basics of how food works.  For the last 40 years, I have been continually learning and experimenting with new ideas and techniques.

By day, I am an engineer, but I love to fix food at home for my wife and I.  As a huge science geek, every kitchen foray is as much an exercise in thermodynamics and biochemistry as it is gastronomy.

After a very long hiatus, I am re-discovering the joys of yeast baking, and I hope to learn much more from all of you!


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