The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

introduction

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menno's picture

Introduction :-)

August 11, 2010 - 4:06am -- menno

Hi everyone,


 


I just wanted to take the time to introduce myself.


I'm a father of two kids with our son being 2 years old in a few days, our daughter is 4 months old so we're rich! :-)


My wife and I are both working at least an hour away from home so things can get pretty busy. In the weekends I'm the one who's baking bread and tending to our vegetable garden, so we're pretty much guaranteed to have good food.

kazd's picture

Greetings and a Baguette story

July 31, 2010 - 6:32am -- kazd

Hello all from Perth, Western Australia. Its currently late winter (but we had a balmy 21C here today, that's shortsleeves weather, not sure what is going on, but my bread rose beautifully :-)


I started my recent bread baking fun by visiting my favourite butcher (yes, butcher!) and what do I find in the back of his freezer? A frozen baguette, imported from France, parbaked I presume, with a label "180C for 10 minutes"). Brilliant.


Bought it, cooked it, died and went to heaven.

MNBlonde's picture

Hello FromMN

July 13, 2010 - 11:55am -- MNBlonde

What an amazing site!!!!  I am astounded by the pictures and the sharing of recipies!I will be back often! I love the smell of fresh bread-and am one of the naughty ones who cut in too early with butter in the other hand--lovely warm loaves--delightful!!!!!!! thanks for shareing everyone!!!!!!!!!!!


 


MNBlonde

sastalnaker's picture

Hi everyone,

June 6, 2010 - 1:54pm -- sastalnaker

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.

loveysangel's picture

hello :)

April 21, 2010 - 10:13am -- loveysangel

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.

StephaniePB's picture
StephaniePB

I'm a long time home baker, and a recent convert to sourdough. I started lurking around here when I started getting into sourdough, I've learned a ton from the forums and blogs! I keep a personal blog elsewhere, but am finding I want someplace to keep track of my baking experiments. So...here I am.


I first tried sourdough baking around 10 or so years ago when I lived in NYC, and loved the results, but I think I knew at the time I still had a lot to learn about bread baking before seriously tackling sourdough. I now live in San Francisco, and find that my sourdough is often coming out too sour for my tastes. So that's my big challenge, how to make good sourdough that doesn't taste too sour when I live in the one place in the world with the dang bacteria.


I have two happy starters - one is a SF Goldrush I purchased ages ago, the other is a wild yeast starter I made here. I much prefer the wild starter, it's very irregular and can rise like crazy, which I love. The goldrush is much more like, well, commercial yeast, very even and reliable. Reliable's boring, though.


I'm in the process of converting my Goldrush to whole wheat (KA organic) right now, I'm curious what whole wheat starter will do to the final taste. I have only fed with white flour until now (KA Flour, unbleached, mostly AP for feedings, bread flour for baking), and it's fun to see how differently it's reacting with whole wheat. I always use tap water that's been sitting on my counter for 12 hrs or so, room temperature, 100% hydration. I have had terrible results with bottled water and filtered water, there's something in that tap water, I guess?


I'm hoping the goldrush will peak up later today so I can mix up a sponge tonight and bake tomorrow, but I'm not sure it will be possible. I did keep the discarded starter from this morning's feeding to use in pizza dough for tonght, though, so at least I'll get something in, even if I'm going to have to cheat with added yeast.


I also need to find my camera so I can start taking decent pictures!

JohnMich's picture

Introduction and French rolls

March 18, 2010 - 2:37pm -- JohnMich

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.

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