The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from New Member, Eastern Washington

DashMom's picture

Hello from New Member, Eastern Washington

Greetings friends,

I've just discovered this lovely site.  I've been baking for many years, having learned at my mother's knee.  These days, I bake mostly yeasted whole-grain and sourdough breads, bagels, rolls, and the like.  I enjoy making sweet rolls, cookies, cakes - again, usually working with at least part whole grain. I've learned most of my whole grain tricks through trial and error with help from a few cookbooks. Discovering whole wheat pastry flour years ago was such a delight.  Being a native Southerner, I also make biscuits and cornbread cast iron skillet is a good friend. 

Living in Washington state, I'm fond of Bob's Red Mill products.  

One of my current interests is cutting the sodium, both in yeasted and baking powder/soda leavened goods.  I'd love to hear any ideas - I am just getting ready to try Hain sodium free baking powder. 

I hope to learn from all the bakers here - I see there are some very sophisticated and scientific bakers out there. My only fancy tools are my KitchenAid mixer, a convection oven, and a big ceramic stone.  

Cheers to all


cleancarpetman's picture

Dear DashMom,
  Good to have you along.  I am from Seattle and found this site about two months ago.  Having not baked in a very long time it is worth noting that I am bulk fermenting four loaves as we speak.  To begin to produce quality baked goods has been exciting.  Actually it has consumed me.  I have baked more bread in the last 3 weeks than I baked in the last 10 years.  and Oh, have I learned!!
    So, show up regular like and have a ball.




cleojazz's picture

Welcome to the club! I too need to cut sodium, which brought me back to baking my own bread, after a 25 year lapse. I have tried many recipes. Check out "awesome whole wheat bread" ( in search box) I use a bread machine, and leave out the salt. This makes a delicious, well formed loaf. Happy baking from Canada!

goody1006's picture

welcome from a fellow-wa stater  (east side, cascades--out the gorge).


this site has a vast wealth of knowledge--it's a wonderful place to learn new tricks & ideas!