The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


knc42's picture

Newest Baker - Columbus Ohio

December 1, 2012 - 9:40am -- knc42


I just joined the forum while my bread is rising.  I'm pretty new to baking here.  Just making basic recipies of bread and pizza dough.

For Thanksgiving I made some cinnamon rolls for the first time and everyone loved them.

I'm not the greatest cook in the world but I've really enjoyed learning how to do this.


jpos123's picture

Hello from NJ

February 18, 2012 - 1:23pm -- jpos123

Hi Everybody,

I am 55 yrs. old, female, happily married, have 1 son, dil, & grandson.  I live in NJ and I have Lyme disease.

I am not a good cook in that I have to follow a recipe.  I get real stressed about getting it right, most of this part of it is due to the affects Lyme disease has on my brain.  I have never experimented, even though my hubby calls my making kombucha (poor thing hasn't been getting any attn.), kefir, and sourdough starter experimenting or mad science.  haha

awloescher's picture

Hello from a new bread baking enthusiast!

December 18, 2011 - 12:46pm -- awloescher

Hello everyone,

I am very excited to have finally joined this forum.  I have read posts for the last month or two, and am finally joining.  I just found my passion for baking bread about 2 months ago, and I have not stopped baking since!  Every day that goes by without baking makes me sad :(.  I currently am trying to perfect a stollen recipe and am looking for tips and ideas from experienced stollen bakers!

I look forward to sharing my passion and learning from you!


Nitesatin's picture


July 25, 2011 - 8:53am -- Nitesatin

Hello from Ohio.  My name is Stella and I've recently been learning how to make sourdough bread. I must admit that it's different. I've been in a wheelchair for the past 4 years so I spend more times in the house. Baking gives me something to do with my time. I'm an avid beader. I love to crochet, tat, knit, and read. I'm a wife, mother and grandma. I am raising 3 grandkids aged from 7 years to 17 years. There's never a dull moment in my home.

nowhereman's picture

Ubertangy sourdough...

April 14, 2011 - 2:17pm -- nowhereman

Just baked a sourdough from a 4 day growth from chef, to biga, to levain, from about a 4:1 white/brown ratio at i would say 65-68% hydration. I kneeded once for about 5 mins then french folded for another 3-4 mins just to tighten the dough up a bit. then 3 repeats every hour of 3 folds, then prove for enough time for approximate doubling.


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