newbie
Help with Ingredient Adjustments PLEASE!
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Hello All,
I've done *very* basic recipes, but got feeling ambitious this weekend and wanted to re-create a sandwich from Panera Bread, their Turkey Bacon Bravo sandwich. It is made with a tomato basil bread with a slight sugar/honey glaze on the crust, turkey, gouda, bacon, and a thousand island-like dressing.
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Hello from Belfast, Northern Ireland!
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Hello all... just dropping a line to say hello from Northern Ireland! Anybody else from the Belfast area?
I've been hanging around the site for a couple of weeks now, and have definitely got the bread making bug. Even my fussy eater boyfriend is excited about the bread I'm making - hurrah for the Fresh Loaf!
All the best
Sheps
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Newbie here from Arkansas USA
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Just a quick hello to all from a new member. My wife of 25 years is a phenomenal cook & baker, and we just bought our first real mill & are looking forward to making and using our own flour. We bought a whispermill; may one day buy one that can do meal as well (Nutrimill & Country Living seem prevalent here in the USA), but the whispermill should probably do us fine for a while.
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New Here
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Hi! I'm Margaret, my friends call me Margarita. I got into cooking a few years ago but have always been scared of baking aside from Granny Smith's sugar cookies and the occasional scone or zuccini bread. I found this sight, though, and after making my first loaf of bread today, I'm hooked. I started with lesson two and my bread turned out wonderful! It was so exciting pulling it out of the oven! I can't wait to further my bread experience and master the more advanced recipes.
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Help! Dense bread!
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Hello,
I'm so glad to find this place with great resources. This week I've made my first loaf following recipe from a Hovis yeast package. It smells and taste great, but it was very dense. After some googling and watching youtube and Good Eats (Dr. Strangelove) episodes, I knew my method was wrong. Didn't know about folding, and the day was too cold didn't have proper rise before bake.
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My first loaf! Some newbie questions...
Hello from South Florida
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Hello hello everyone. My name is Mike Rocha and I live in sunny South Florida. I don't know how to bake at all. But, I do know that I love to eat fresh, warm bread. It's the best. So, I joined this forum in the hope of learning the in's and out's of fine baking. I look forward to learning from all of you. I promise to contribute whatever I can to make this the best forum around.
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Poolish -- First "Flight" -- Questions -- All-Poolish Loaf? Adjusting for Hydration after Soak, and, and....
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'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)
Anyway, trial went something like:
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