introduction
Great site!
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Hi. I'm not a very experienced blogger so it took me a little while to realize that if I have been spending a lot of time on a site I should probably introduce myself. I have mostly been a lurker, but have posted a few times.
A little about myself:
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Greetings from Missouri
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Hello to all. Guess it's time to introduce myself, since I've already jumped in and started posting. (Just couldn't help myself :-) This site was almost overwhelming at first, but I'm gradually figuring things out. If you have any helpful tips for me on site navigation and notification settings, I'm grateful for advice.
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Hello
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Hello from MA.
I'm new here and have been baking bread (and everything else) for my family and friends for over 30 years. Baking bread is a fun and fascinating process. There is always so much more to learn, new ingredients to try and methods & skills to improve upon. What other baking venue offers such artistic expression? Even if the results turn out to be less than expected...the local birds and squirrels benefit.
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the secrets of rye? introduction
I'm new here.
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I've been wanting to start baking our bread for some time now and once I found this site I knew it was that time. I'm a stay at home mom living in Iowa with a 9 month old daughter. I'm making a variation on French bread as I type this...first rise is going well and if it tastes good I'll probably post the recipe.
I hope I learn a lot while I'm here!
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howdy from atlanta
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hello everyone!
i've been lurking around here for a few months learning a ton and drooling over some beautiful loaves.
my bf and i have this crazy idea that we're going to open a little vegan bakery. so when i'm not working the day job, i'm trying to practice as much as i can. it's hard to schedule the time, but last weekend i did manage to bust out 6 loaves of bread on saturday, including sourdough. i'll post about those in the appropriate places but i'm really happy with how they came out!
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Hi from a new member
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Now that I've made my inaugural post, I thought I'd introduce myself.
I live in Michigan and have made bread off and on for most of my adult life, although not always good bread. A couple of years ago, I got interested in making artisan and/or sourdough breads and tried making my starter from scratch. Most of my resulting bread wasn't very good because I didn't understand about hydration and wetter doughs. Thanks to this site and a few others, that has changed.
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Glad I Saw Your Site
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I ran across your site when I did a search on shortbread cookies, a fatal weakness.
I think baking is a pretty cool thing and your site looks really good. In fact, I am heading to my local library later to pick up a copy of The Bread Bakers Apprentice since it was mentioned here.
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first time ciabatta, autolyse, preferment questions
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hi all,
baker in oakland, calif.
i recently renewed my interest in baking, but having lost interest in the more expensive form of pie-making, have decided to jump into bread-making.
here's a picture of my ciabatta, made from this recipe: http://www.recipezaar.com/29100.
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