The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

introduction

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lashleigh's picture

Newbie from Seattle, WA interested in the science

March 20, 2012 - 1:04pm -- lashleigh

Hello, 

I was gifted a starter in January and this site has really helped me out a few times. I feel like I know enough now, and have done enough of my own experiments, that I might be able to add some useful content. Of course, what kind of guest would I be to come knocking without some bread, so here is a picture of my favorite loaf.

VonildaBakesBread's picture

Hello from Kodiak

January 12, 2012 - 10:44am -- VonildaBakesBread

Good morning, all! I am so excited to find this website. I currently make so-so bread, and it's fine, but I want to make great bread, so I'm hoping to learn a lot from all of you. I make whole-grain bread, so I think, per the Laurel's Kitchen Bread Book, that it is quite different than regular white bread dough, and takes some slightly different techniques. Grew up with a grandmother whose house ALWAYS smelled of that yummy, yeasty bread smell.

Blessings!

Voni

jarkkolaine's picture
jarkkolaine

Greetings from Finland!

After years of reading your posts (and drooling over your tasty and beautiful loaves) for inspiration, I thought I'd start my own blog here too. During the days I'm a stay-at-home dad exploring life with my two boys (ages 4.6 and 2 :)). The rest of my time, mostly when my family is asleep, I try to split between baking, writing and some other creative experiments. And browsing The Fresh Loaf.

--

In the past summer, I managed to spoil my starter by not refreshing it during the summer vacation as we were traveling around Finland. Ever since, I have been making breads with yeast, procrastinating with the idea of training a new starter. The Ale and Yeast Poolish recipe from Richard Bertinet's Crust has become my current favorite bread.

Today, once again, I made a batch: I usually follow the recipe as printed, except that for baking, I use a cast-iron frying pan covered with a clay pot for the first twenty minutes -- my cheap version of a dutch oven. To fit the breads in the pan, I divide the dough in four pieces instead of the two instructed in the book, and shape the dough into boules instead of batards.

Here's how it looked this time:

 

djeffsmith's picture

Richmond, VA Baker

October 17, 2011 - 10:21am -- djeffsmith

Hello Fellow Bakers,

I am an avid home baker and cook and have lurked on this forum for too long.  I have now joined!  In the bread baking realm I have worked through a number of style's and cookbooks including Lahey's (No Knead), Robertson's (Tartine), Hertzberg's (Artisan), and Tassajara's.  Beard on Bread was one of my first cookbooks in the early 8o's and I worked through a lot of that book before "bread was cool.".  I keep a couple starters going at any given time and am committed to have great smell wafting through my house every weekend.

 

salix's picture

Greetings from the North country

September 10, 2011 - 10:57pm -- salix

Hello from the northern  interior of B.C., Canada.  Have been lurking on this forum for a long time and have learned a great deal.  There is a wealth of knowledge and experience, shared with a great deal of kindness and generosity of spirit.  Thank you all.  

As for myself, have been baking since I was 10, for more decades than I care to admit.  Have only been baking with sourdough for a couple of years, though, and enjoy it thoroughly.

buzybee's picture

Hello from New York

August 15, 2011 - 10:48am -- buzybee

Greetings

I have been reading the topics of this site for a while now and have decided to join in the fun. I've been baking bread as a novice for about a year. I was recently requested to be part of a farmers market to sell my bread. It has worked out well. Each week my sales and inventory have increased, which is a good thing except it is getting a little over whelming. I need to work on my time management skills (they aren't very good at this point). I really love and enjoy this site.

Tamara

Shady Grove Baking's picture

Greetings

May 25, 2011 - 9:21am -- Shady Grove Baking

Hello,

I just created a new account here and wanted to greet everyone. I hope to use this website much more than my last account and I plan to post more recipes. I have a few that I have recently created that have given me great results. I don't have photos yet. But look for them. Anyways, hello to everyone and I look forward to discussing all things bread.

 

Cheers!

MJM's picture

New baker here :-)

March 18, 2011 - 1:14am -- MJM

Just wanted to say hello and introduce myself. I'm Meg, originally from California but married to a German. I had no idea how much I loved baking bread until I found this website, about a month ago! :-D 

Also wanted to say that the level of civility and helpfulness on this website is spectacular, especially for a beginner like myself... it goes without saying that the information is also superb! Thank you all for that, I hope I can contribute something positive as well (once I figure out these German flours... ;-)

See you 'round!

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