The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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mowenb's picture

New Guy

March 10, 2010 - 7:13pm -- mowenb

Hi all, 


Wanted to say hello.  Very new to baking. I got the Bread Bakers Apprentice for christmas and have been trying it out, slowly at first but now I am addicted.  I love reading everyone's posts - they've been really helpful as I get started.  Not sure what else to say, and I have a baguettes to shape.





Recluse's picture

Greetings From Pennsylvania

January 21, 2010 - 8:39pm -- Recluse

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.

markinbhutan's picture

Hi from Bhutan, in the Himalayas

January 10, 2010 - 7:18am -- markinbhutan

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.

Koyae's picture

21 M College Student seeks decent, reasonably-priced loaf of bread

December 20, 2009 - 4:07pm -- Koyae

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.

CeraMom's picture

Hello from Canada!

December 20, 2009 - 12:59pm -- CeraMom

Hello! My name is Sarah and I am a 27 year old SAHM of three :-) I am about as novice baker as they come. I baked my first yeasted bread as piroshky ( russian filled buns ) off a friends recipe. Suddenly, i was hooked! Since then I've made challah, onion dill bread, potato bread, cheese bread... and today I am trying a bread with poolish!

Up until two weeks ago, I had never used yeast. I didn't own a loaf pan. Heck, I didn't even have FLOUR in my house!

It is nice to meet you all. TEACH ME!



scotsch's picture

Hello, all!

November 17, 2009 - 6:35am -- scotsch

Good Morning!

I just discovered this site and wanted to introduce myself.  My name is Scott, and I am a Tax Accountant by trade, and an amateur (very!)  bread baker by passion! I generally bake very small batches (3-4 lbs), mostly for my family and very close friends. 

At the moment I am working on getting more consistant in my batches, listening, and learning from the more experienced folks here.

Last night I baked 3 Quinoa boules, and used my new brotforms for the first time - Hopefully they will taste as good as they looked and smelled!

Nathan's picture


Long-time lurker, first-time poster. Although I haven't been active on the Fresh Loaf, I have spent a lot of time reading, learning from and enjoying the content posted by fellow bread enthusiasts. Now, I hope to become a more active member of this site, hence this blog entry which serves as a brief introduction of myself as well as some pictures of one of my recent bakes.

I've been baking on a regular basis for about three years now. I enjoy baking all sorts of bread, though I have to say I'm a sourdough junkie at heart. Originally from Cleveland, Ohio, I've been living in Madrid, Spain for the past ten years.

The following photos are of a recent bake of the sourdough seed bread found in Hamelman's Bread (p. 176). This is a lovely bread and I find myself baking it time and time again.

Lastly, I'd like to thank all members of the Fresh Loaf for their time and dedication. Your knowledge and help have made me a better baker.


Hamelman's Sourdough Seed Bread

Hamelman's Sourdough Seed Bread - Crumb


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