Hi There!
Hi all,
I must say this is the most info on bread I have ever seen!!
I have "played" with bread baking most of my adult life - not telling how long that is - LOL!!! Even wore out a few (gasp) Zojirushi makers.
Hi all,
I must say this is the most info on bread I have ever seen!!
I have "played" with bread baking most of my adult life - not telling how long that is - LOL!!! Even wore out a few (gasp) Zojirushi makers.
Hiee :-)
Virgin at baking bread and full of apprehensions :( Guess I need to dive in and not worry much. But before that, want to arm myself completely. TFL is an intelligent resource. If everything in here is compiled well - it would be the best selling bible on bread baking - honestly.
Hello,
I've been perusing the site for a couple of weeks, but was finally motivated to register by some freshly baked loaves that I made with my new (5 days old) wild yeast starter. See my blog post. I won't call it sourdough just yet as it still lacks some character. However, I realized that I wanted to share the results with some like minded people who would appreciate them. Not that my partner doesn't like my bread; one loaf is half gone already.
My name is Sydney and I am quickly becoming fascinated by breads. I have been baking rolls for a couple of years but have recently branched out into bagels, thanx to mountaineer cookie co whose method for bagels made me a professional :) I am thrilled by all of the information available on this site. Everyone seems so knowlegdeable and friendly. I will keep coming back.
Hi all! I'm a 72 year old retired accountant/finance manager who lives on The Gold Coast, Queensland ( beautiful one day, perfect the next!) I found this web site while looking for a recipe for French bread rolls and somehow got embroiled in a discussion about Cornish pasties and meat pies. What an active forum! For a few days there my inbox was stuffed with mail about these things - brilliant.
Hello all,
I've been lurking and learning these past few days, and decided to come out of the woodwork :) I've been baking bread on and off since I was a kid, and flirting with sourdough for a couple of years. I have a short attention span, it seems, because I'm always flitting from recipe to recipe, and haven't taken the time to thoroughly learn one or two basic recipes by heart, or gotten scientific about it. So I've made a lot of mediocre bread, with the occasional startling success. And the more than occasional brick.
Hi to you all, or Kuzu Zangpo La (that is about the limit of my Dzongkha),
I am writing from Thimphu, the capital of Bhutan. When I searched for Bhutan on this site I found one reference. The noted blogger Shiao-Ping has been here too, and enjoyed the buckwheat pancakes. These are my mother-in-law's favourites. My wife is Bhutanese, and I teach at a local private school. Oh, I am from New Zealand.
Hey folks.
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.