I discovered this site a few days ago, and today I made my first loaf of bread! I'm so happy I found this site. I bake a lot but I've never made a 'true' bread (I'm excluding pumpkin breads and non-knead, non-yeast breads). But because of this site I made my first loaf of 'actual' bread! It's very exciting and makes me feel very accomplished. I tried using a Santoku for the scoring, thinking that it was a thin enough blade, but I'll definitely be using a razor blade next time!
Hello from the Oakland hills!
Long time follower, first time poster. Though it's about time that I made an introduction post on here before I start making blog entries.
I started this bread hobby (obsession?) after being fed-up with paying $4 for a good loaf of crusty bread at the market. I'm a bit of a fermentation enthusiast, making beer, wine, mead, sauerkraut, pickles, sodas, along with syrups, bitters and general "make everyone from scratch" mentality. Bread baking was a logical step.
I've been reading this site for a little while. I'm an amateur baker, started last year. I'm so interested in it and some of the science behind it, I started this blog
please take a look and tell me what you think! I'm trying to make the best bread that I can, and I emphasize a lot on beer relation in bread. :)
But whenever I'm stuck, I come to this site to find the answer!
I'm a long time reader, but an only now joining to post. Looking forward to involvement.
Hello dear bakers!
My name is Sara and I just signed up at The Fresh Loaf. I had been checking the website as "guest" but now I finally registered. I am very excited to be reading all that comes along the fresh loaf. I have started blogging 4 months ago so I'm still very new to the big (huge!) online community and I have a lot of catching up to do. See/read you all on these pages!
I'm a Purdue-student who's studying computer-related stuff in Indy, and just generally trying to stay on top of things. My health-nuttyness is the main reason I'm here; "Tradition-Shmadition" I'll say most days, but the Oldschool definately has something to teach when it comes to food-preparation; only in the past 60 years have we been eating all these brand-new substances which are hot out of the factory spigots to such ill avail.
I've been reading here for several months, but never managed to introduce myself. I'm a professional chef and filmmaker, but my breadbaking is mostly from love and obsession. I have a wood-fired oven and teach classes on how to use them (fornorustico.com). I'm so impressed by the incredible breads that people make and I've learned a ton from everyone's comments and instruction. There are only 3 websites I go to on a daily basis: nytimes, ravelry (I'm a knitting fool), and TFL. Thank you so much for this amazing resource and amazing community!
Greetings from the Buckeye state. I have been baking bread for a long time and this site is amazing in all the wonderful recipes it has! Truely inspiring.
I live in a small town, single, raising my grandson (7) on my own and have been selling baked goods at our local farmer's market. Bread seems to be a big hit and I am always looking for new tastes and takes on this staple of life to sell at my stand or share with friends.
Hi everyone, I've never posted before but love this site. I tried the no-knead bread recipe for first time and here is a pic of my first attempt. It's a rosemary and lemon loaf..got the lemons from the meyer lemon tree in the back yard and rosemary from my herb pot.