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 am Dave, and live just north of DC in the Maryland suburbs. I have been a sourdough nut since highschool, and that was *** years ago.
I have been baking bread since grade school, starting under the tutalege of my grandmother (of blessed memory). She was a 4H baking tutor and judge. Now when I knead a loaf, I feel still somewhat connected to her.
The site looks good, I hope to learn something here.
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!