The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Toronto

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buns-sy's picture
buns-sy

Hello from Toronto

How excited I am to find you!


early rye-ser, bad joker, no interanl spellcheck!!


I trained as a pastry chef-but never used this skill for long.  I much prefer to bake for those I love! However, I am embarking on some serious bread baking and already I see there is a wealth of experience here (excited noises). My first bread eouvre is "sweet and sour rye".  I used to be able to buy this locally but no more.  Oh sure, there are a lot of S&S posers but none like I remember: Lithuanian I recall.  Anyway I am currently beginning to make my "rye sour" - and I am going to experiment with feeding it apple cider once I have started it with water.  Any thoughts, tips etc are always welcome.


Anyway, I am off to "frolic in the forums!!"  I'll try not to be a lurker for too long!

jemar's picture
jemar

So far I have only commented on the forum but I thought you might like to see the bread rolls I made today as I am quite pleased with them. I am getting more confident with bread doughs and baking lately but have not ventured into sourdoughs yet! These rolls were from a recipe in Richard Bertinet's DOUGH book. I was lucky enough to go on one of his bread courses last year and always find his recipes successful, he uses and advises fresh yeast in his book so that is what I use and find it works very well. I am also including a picture of some doughnuts I made yesterday from the same book.

jemar's picture
jemar

I just typed out something to put on here with pictures to accompany the text when i realized I didn't know how to put up the pictures! Can someone tell me in simple terms how to do it , please?

jemar's picture
jemar

Sorry I have put these comments in the wrong place!

LindyD's picture
LindyD

I think you'll find the FAQ helpful.  It contains info on photos as well as the site.