It's about time I spoke up, I guess. I've been lurking for awhile now and joined up a couple weeks ago but haven't written anything until today.
By way of introduction, I live in SW New York State with my spouse and cat, and have over the course of the past two years become more and more enamored of baking breads and rolls as part of my economizing necessitated by long term unemployment. I've gotten pretty good at it, from what people tell me.
I am a semi-new lurker and first time poster, with a pinch of burgeoning baker thrown in. I have been reading a lot on here, and am trying to get into baking; I cook a lot, but have avoided the world of bread making for some reason I don't really know (we'll just lump it under "childhood traumas, assorted."), but I am interested in making the leap in. I can't imagine why I would be frightened of flour+water+yeast, etc., so I need to get over it - it's not THAT hard, right?
Just joined this group as I found The Fresh Loaf when looking for how to substitute regular yeast for instant yeast. Looks like the bread turned out well...it's still cooling.
I'm a novice baker...in fact I've been without an oven for nearly a year. Managed to do some baking in a toaster oven so if anyone is stuck with just that I might have a tip or two. Just got my new oven last week and it's heavenly.
I am a German expat living in south-east England with a craving for good bread.
After some unpleasant experiments with hi-yeast breads I found Andrew Whitley's book Bread Matters,
which helped to turn things around (I especially like his simple breads based on liquid rye starter).
Through this forum I found out about the books by Peter Reinhardt and Richard Bertinet,
which gave my bread production another kick.
Hey fellow Loaf-lovers!
Just a quick introduction: I'm a Dutch novice in breadbaking. About a week ago I made my first French loaf. The kitchen has been a total mess eversince; knee-deep in flours, yeasts and a wide variety of home grown sourdough-starter I can't seem to stop baking anymore....
This morning I took my first sourdough out of the oven and realized that I am really hooked on this...
I've been lurking (and learning) on TFL for ages, but now I have to delurk because I need to thank bnom for her great post on covering loaves in the oven.
And to thank all of you, actually, for generously sharing all this knowledge! I love baking bread, but I also greatly enjoy reading about it!
Nice to meet you everyone! Thank you very much for this wonderful site! I found it while looking for information about how to make a delicious naan. The advice posted from everyone here helps a lot! Also, this site came up as a place for Shoku-pan too and has led me to a wonderful recipe I would like to try tomorrow. I love Shoku-pan and it is one of the few things I miss from Japan that I cannot get here. It has everything I'm looking for.