The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

  • Pin It

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

Vicki Webber's picture

Greetings from Down Under

July 14, 2016 - 11:58pm -- Vicki Webber

Hi I have owned & operated Renaissance Cakes in Australia for ~ 10 years so I am certainly not new to baking. I am however quite new to sourdough baking having only baked my very first loaf about 3 weeks ago, so far I have made about 8-10 loaves & they just keep getting better. Love the earthiness of  growing my own starter. Thank-you for all your helpful advice on this site- who would ever of thought that making beautiful tasty sourdoughs could be so easy. I have given bread & starters away to family & friends my daughter has even named hers Minchken

Marjie's picture

Hello

July 12, 2016 - 6:45am -- Marjie

Hello I'm new to the forum, but it seems like a wonderful place for bread makers, I'm also very new to bread making as well. But thanks to this site I have just found a pan with higher sides than any of my old ones.

My first question is what does autolysing do?

If there is somewhere else on the site where this is already answered please point me at it.

Thanks

decomposer's picture

New from Taiwan and new to baking

July 6, 2016 - 7:02pm -- decomposer

     Hi! I started to make bread this year after receiving a bread machine as a gift (now I use this as a mixer, and bake in home oven). Got much trouble-shooting information from this site in the learning process, so eventually decided to join the forum.  

     Anyone from east Asia? I'm eager to exchange bread recipes with Asian ingredients(e.g. Black rice + soy milk is so good....). 

Kai-Po Chang

Pages

Subscribe to RSS - Introductions and Ideas