The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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milwaukeecooking's picture

Tired of imperial measurements? Check out my new blog.

December 9, 2009 - 8:27am -- milwaukeecooking
Forums: 

I have just started a blog and I am looking for feedback on recipes and other people to try my recipes.  I will have lots of pictures and lots of recipes.  I use baker's percents and scale all of my ingredients.  So, if you are looking for recipes that follow the metric system look no further.  If you also have a blog I will gladly check it out and follow you.  Comments are always appreciated and fun to find.   


milwaukeecooking.blogspot.com

clintmallard's picture

New As Well. My first loaf.KJF. Hard Red. :-( Fully baked but BLAA...

November 8, 2009 - 10:48pm -- clintmallard

Well,


I just processed my first loaf o' bread.  I've never done this before.  I went to my local grocer and the bag of KJF stood out as being natual, rustic etc...  After my purchase I realized that I bought hard red KJF.  Not so bad as i've enjoyed 100% wheat before but I whish I bought soft or hard white.  Oh well.  I will just top it with PB and J to mask the flavor...  or my first jar of chocolate crack (i mean "Nutella."  Wow!  That stuff is truley not necessary but sooo good. )

Katherine's picture

Wanting to learn from professionals (and willing to work!)

June 23, 2009 - 6:00pm -- Katherine

Hello!


I am new to this forum and new to this area, Portland, OR.  Fortunately, according to Peter Reinhart, Portland is "one of the 3 best bread cities in the country".  Anyone know what the other 2 are?  Anyway, for the past 6 months or so I have been overcome with passion for breadbaking and so find this forum very useful and inspiring.

Stephanie Brim's picture
Stephanie Brim

The story thus far:

I've used the starter recipe here and gotten myself a...blob. Nothing but a blob. It doesn't do much, isn't very entertaining, and I can't bake bread with it. However, it smells VERY nicely sour. I don't want to give up on it yet.

I fed it with 1/3 cup of white flour and a little under 1/4 water today. It is the consistency of thick paste.

So as I said in the tutorial thread, if I don't see action by tomorrow I'm going to feed it with 1/4 cup rye flour and 1/8 cup water and see what happens.

I'll keep things posted here so that I don't take up the other thread with personal experiences. :)

Stephanie Brim's picture

I'm new here.

September 6, 2008 - 11:35am -- Stephanie Brim

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!

KansasGirlStuckInMaryland's picture

A lurker coming out of the shadows

July 9, 2008 - 1:34pm -- KansasGirlStuck...

Well, as my account name states I am a Kansas girl stuck in Maryland.  Even though I have now officially lived in Maryland (Ellicott City to be exact) longer than I lived in Kansas (Topeka)(I moved right after college graduation) I will ALWAYS consider myself a Kansan (sorry you Marylanders).

Lorie S's picture

Hello

June 11, 2008 - 5:54pm -- Lorie S

Hello.  My name is Lorie and I'm new here. 

I've been baking bread for a couple years now and enjoy it.  However, with my toddler running around after his two older siblings I thought I'd try out bread machines.  I find completely different results and my kids beg me to go back to my old ways.  In my search to save my bread (from the machine) I found this site.  

I hope to learn much and hopefully be a blessing as well. 

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