I have been baking sourdough bread for about 6 months now with some sucesses and some not so.
I will no doubt be asking some questions as I have been having great sucess with a multigrain loaf but less suceess with a basic white.
I'm new to the site and fairly new to baking. I've started doing it a lot lately, especially pizza doughs. I got my foot into the door with Jim Lahey inspired no-knead pizza dough and now I'm starting to branch out into other areas (both traditional and no- or almost-no-knead breads and pizza doughs). I'm trying to compile a list of heuristics. Can some experts please provide feedback on my current list and please include anything I have (certainly) left out.
I'm a working mom and wife who has loved making bread for most of my life. I have made things like white, wheat, italian bread, doughnuts, cinnamon rolls. But I have always loved sourdough bread. The more sour the better. So I have joined the site hoping for advice and encouragement to capture my own wild yeast and keep them healthy and thriving. I figured that being just up the river and a delta breeze away from San Francisco would be an advantage to starting a starter, but from reading many subjects on this site, I guess I don't have a leg up by my location, Alas!
I have been following TFL for months now and finally decided that there was no reason why I shouldn't join this wonderful community. Many of you have already unwittingly helped me on my quest to improve my baking skills, and for this I thank you.
I live in a small (2,000 people) tight knit farming community where everyone is willing to help each other out in any way they can. The TFL community seemed to embody many of the qualities that I love about my town that I couldn't resist joining this great site.
I'm a complete newbie bread baker. Been baking for a about month now, and absolutely enjoying every minute of it. Its kind of taken over my life really. Havent bought any store-bought bread for 4 weeks.I live in Port Elizabeth, South Africa and thankfully there is a great stone ground flour mill close-by that supplies me with really nice flour.
Hi from southern California, particularly, Redlands, CA! Happy 4th of July to those of you in the USA. I'm fairly new into baking, less than a year. I got the somewhat-maligned Artisan Bread in 5 minutes a Day first and was pretty happy with the results. Then I was fortunate enough to find this website and started to do a lot of reading and watched a lot of videos.
First and foremost: I want to acknowledge and thank Floyd Mann for hosting and managing a wonderful resource here. I don't know if other pastimes and obsessions are served by forums like this on the internet. I assume they are. But this is really a phenomenal resource. Thanks Floyd!