The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

new member

kmjkaren's picture

Hello from Arizona

June 19, 2012 - 4:55pm -- kmjkaren

Hello all!

I joined just a little while ago and then moved from New Mexico to Arizona!  I have been a baker for a while but I am really getting into bread and concentrating on some new things.  I want to try a sourdough soon, and get better at round loaves, etc.  This is also my first time baking bread at lower altitude, so I don't have to adjust recipes so much anymore.

Thanks for the awesome website!

beevo's picture

New Member Intro

June 16, 2012 - 10:50am -- beevo

Found this site while looking for information to repair my Hobart N50 which failed during a bread making marathon on Memorial day.  Poor thing was made in 1948 and has been in the family since the mid 50's, faithfully cranking out goodies ever since.  We had two of them at home when I was growing up, the other resides with my sister in Chattanooga, TN who is a pastry chef and chocholate maker.

My Hobart has an internal gear or broken shear pin and is currently starting to be disassembled for a complete refurbishment.

AranMC's picture

I only joined this site yesterday so I'm still finding my way around.. I did find info and videos about stretch and fold very interesting.

I made some white bread today, just simple white bread flour, yeast, olive oil, a little salt, sugar and milk/water recipe. No measurements, just eyeballed everything.

I used the stretch and fold method of kneading for the first time to see what difference it would make. (by the way I usually have a wettish dough rather than a stiff dough, easier to work and softer bread which hubby and father in law like.)

I found the stretch and fold much easier and the bread rose beautifully, nice and steady...

I made two medium sized loaves and a french stick.

They both loved the bread, the texture was perfect. Nice and soft inside, no BIG holes, as I said, they loved it. So, success so far and only one small change done.

I plan on learning much more about the different types of bread, the different methods such as sourdough, and also we're building an earth oven this year so I'll be learning to bake bread and other baked goods in that oven too.


It's going to be very interesting learning here.



AranMC's picture

New Member in Ontario

January 29, 2012 - 3:36pm -- AranMC

Hi, I'm Aran and I live in Ontario, Canada.

I've been baking bread for quite a while but am only recently getting into Sourdough breads. I also like to use flours other than Wheat.

We plan on building our own Earth Oven this year too and I'm looking forward to baking my breads in that..



Douglas's picture

Greeting from a new member in Denmark

August 6, 2011 - 12:36pm -- Douglas

Hello from the island of Funen. I've been trying to bake the perfect loaf for at least 50 years now.  I make all the bread for the family, and each new loaf is a little different from the others. At present the freezer is stocked with sour dough whole wheat with potato, and a sour dough spelt bread. Experimenting with spelt I learned that it also makes wonderful pancakes, as well as bread, try it!  Look forward to taking part in this group.


chefkill's picture

Greetings from S Florida

October 3, 2010 - 8:21am -- chefkill

Hello from S Florida. I am a Professional chef by trade who would like to open a bakery.Baking, however is not my strength. My only experience was in cullinary school at J&W years ago. I have been scouring the site for awhile nowand it's great. I look forward to discussing many topics in the near future. I did recently make the sticky buns from BBA and will discuss it in another post. 



Mama Geri's picture

Hello from northwest Florida

January 16, 2010 - 8:44am -- Mama Geri

Hi to all,

It is amazing how we surf the net looking for everything from A to Z. Today it is "B" for bread!  This morning as I was reading an old magazine I jumped on line to find a link for rosemary flatbread well after going miles on line I found this wonderful site and could not leave for over an hour. I feel so at home here.

shmuelyosef's picture

New member

December 26, 2009 - 12:59pm -- shmuelyosef

been using bread machines for many years...current have a Zojirushi that I have had for 4-5 years. While it started by making pizza, I have increasingly been using the machine just to start the dough, and then subsequent kneading and shaping by hand. Have started using my pizza stone for loaves as well. Just started browsing this site recently.



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