The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New guy: Hello from Apalachicola,Florida

MotoJack's picture
MotoJack

New guy: Hello from Apalachicola,Florida

Hello everybody.I'm a 63 year young bread baker.I just found this site this morning and read for about 20 minutes.Then I'm back reading again.LOL,I like making bread.Untill a week ago the only thing I'd ever baked was can biscuits.Someone on a motorcycle forum put a link to "no knead bread" and I decided to try to make it.Was simple good,even though it was my first attempt at bread making.I have made 4 loaves in a bit over a week.Joined here to learn what I can.I've ordered 2 dutch ovens,a dough whisk,2 dough scrapers and an electronic scale,and proofing baskets.I'm gunna learn how to bake.

flournwater's picture
flournwater

Welcome Jack, nice to have you.  I'm an old (older than you) street rider but my deteriorating physical condition makes it dangerous for me to ride any more; sure do miss it.  I rode Harley's for many years, then MotoGuzzi 850's and "T's", taught for the MCSF and other fun stuff.  Never got to Apalachicola, Florida.  Sounds like a phrase I might be asked to repeat in a sobriety test.


I'm a novice baker with about six months under my belt and I learn several new things every day.  I know you're going to enjoy this group of wonderful people from among whom you are sure to find an answer to any question you could possible have.  You will probably even get more than one answer  -  that can sometimes make it more exciting.

SylviaH's picture
SylviaH

Welcome to the party!  I enjoyed your post..sounds like so many of us here!  Don't forget to save some room on your countertop for those bread books!


Sylvia in San Diego, CA

Pablo's picture
Pablo

Hey, welcome aboard.  You're gonna have a great time here.  One gear suggestion: you ordered two dough scrapers, I assume those are the plastic jobbies that scrape the bowls, very handy.  One other thing that is very handy is a metal counter scraper, it's good for all sorts of things - lifting the edge of dough, dividing blobs of dough into smaller blobs, and even scraping the counter!  Who knew?  It's a favourite all-around tool.


:-Paul

MotoJack's picture
MotoJack

Actually I ordered a plastic curved scraper and a stainless straight edged scraper.Watched the no knead video and the guy was using a plastic scraper with a straight side and a cueved side.I had been using a big sloted spoon to get the very sticky dough outta the bowl and a giant butcher knife to help handle the dough while on the counter.Watching the video where the guy used the scraper I knew I needed some equipment.Of course 10 minutes after I'd placed the order I was on ebay and saw the scale I ordered for $9.I had just ordered same scale for $24.It never fails.I need to start checking ebay first before I make any purchases.

flournwater's picture
flournwater

You know, of course, posting that picture was cruel ;-}

SylviaH's picture
SylviaH

WOW! That would make a nice size bread box for deliveries to your friends!  Just kidding.   My husband used to race dirt bikes when he was young...now he's into cycling and races on and off road...he has a Suzuki motorbike for fun!


Sylvia

Jw's picture
Jw

but I wonder who else has a bking and baking passion... looks like a beamer to me (1200RT?). welcome to forum, never made it to that part side of Florida either.

Cheers,
Jw.

MotoJack's picture
MotoJack

The bike pictured is an '05 Honda ST1300.We do most of our longer touring aboard the ST pulling a "piggybacker XL" 18 cu ft trailer which is needed because my wife goes every place I go.We really need the added cargo capacity when 2up touring.I also ride an '02 FZ1 Yamaha,sometimes referred to as the "geezers R1"It has the detuned R1 engine mounted in a much more comfortable situp"standard" frame. 

xaipete's picture
xaipete

Welcome to TFL, MotoJack. These site is full of people who are hooked on homemade bread. You've definitely found a home here! Nice picture of you by your bike too.


--Pamela

Nomadcruiser53's picture
Nomadcruiser53

Hi Motojack. I'm also an old biker. Right now I have a Kawi VN2000 that I'm happy with. Good luck with the baking. Dave

ehanner's picture
ehanner

You're among friends and fellow riders I'm sure. I'm in Milwaukee and drive by the Harley Plant most days. Was a rider myself for many years. You will enjoy the bread and the friendship here.


I look forward to seeing your progress.


Eric

Julie J's picture
Julie J

I grew up just down the street from you in Panama City, Florida!  I now live in Alton, NH, but I HAVE been thru Appalachicola a long time ago!  I am a beginner too and have been reading a lot of stuff on this website for a while.  My husband is Finnish and I bake Finnish breads, but I haven't attempted the serious stuff that they do on here yet!!!  Anyway, welcome from a fellow Floridian!  You will learn a lot on here!!


Julie J

catpoz's picture
catpoz

You are going to absolutely LOVE this site; although be warned... it is quite addicting. *s*


Cathy in Miami

MotoJack's picture
MotoJack

Thanks everybody for all the welcome posts.Mucho likey.Concerning the homemade bread,I gotta "esplain" something.The bread is probably tastier to me because I'm not really supposed to be eating bread.LOL,I'm an "Atkins"guy and actually only endulge my love for bread about every 6 weeks.I've been Atkins off and on since '03 because I have a weight problem.I retired '96 and did nothing remotely related to physical exercise.After 7 years I'd hit 328 lbs.Went on Atkins and 18 months later was 194.Of course I didn't maintain that weight for long.I have however kept it around 220.I go off my Atkins untill I've hit the 230 cutoff and then begin again.It's a cycle repeated over and over.Might sound kinda nuts but it's the way I live.So you see I can't eat most of what I'll be baking.I expect my neighbors will happy though.I enjoy the bread making procedure and find it to be a great vehicle to move my mind from my failing,upside down investment schemes.LOL,this stock market is really a character building enterprise. 

catpoz's picture
catpoz

Sounds to me like you're doing a great job with the weight.  The most effective way to combat weight gain is with exercise, and of course trying to eat healthy.  Keep up the good work. *s*


I don't bake all that much either.  When I do, especially on a regular basis, it's inevitable that I will gain some weight.  However, I have stepped up my exercise regimen lately.  I have a Torso Track that is FABULOUS.  Highly effective without really having to sweat a lot.  hahaha *s*  I hate to sweat. (and here I am in Miami).  It's good for the abdominal muscles, the arms/shoulders, the back, and the glutes. *s* 


I'm not having that much success over here with my bread rising.  I want to change my name here to BrickHouse.  (double entendre)  hahaha  


I finally just got a camera.  When I get it going, maybe I'll actually post some results of my baking one of these days.


Cathy in Miami *s*

MotoJack's picture
MotoJack

Yes cathy I agree about exercise.It's actually one of the 3 parts of the Atkins.I am in the gym every morning for nearly 2 hours.Closed on sundays.I love sundays.When I was in the big weight loss phase of atkins I was going twice a day plus doing 26 miles on my bicycle nearly every day.Even when I leave off the low carb part of my atkins I still take supplements and do my exercise.I have a double sized batch of no knead dough sitting on the table.It's been 11 1/2 hours and this time I added 4 teaspoons sugar just to see what's gunna happen,Well,so far what's happened is that the dough has overflowed the bowl.I'm gunna give it another 6 hours before taking it outta the bowl.We thawed some of our "home garden" spaghetti sauce.and we'll have this bread with our spaghetti and salad tonight.This bread making is almost like a magic trick.It's nearly(I did say NEARLY) as much fun making it as eating it

catpoz's picture
catpoz

Hey there MJ.  I think I'm enjoying making it more than eating it.  I love the science aspect of it and the fact that it is a multifaceted process to the final product that can stretch out over a long period of time, although I'm not really a science kinda gal. *s* 


I haven't had very much success with my loaves rising, but I think I've figured out why.  I was using all wheat flour, which I now understand doesn't necessarily rise as good as bread flour.  After reading about the "process of bread-making" and various flours in Emily Buehler's book, Bread Science, I'm going to experiment with a combination of flours.  Excellent book by the way. 


This morning I started a little batch of dough (1/2 cup of water to 1 cup of flour) just to practice.  Using the right kind of flour makes all the difference.  Right away it was dough-like and tacky and easy to work with.  I read a post on here about a 1-2-3 method that sounded very easy.  Check it out.  1.2.3, An Easy Formula for Sourdough Bread by Flo Makanai on this site and her site  http://makanaibio.com/


 

summerbaker's picture
summerbaker

I'm just up the street from you - love Appalachicola - Papa Joe's for oysters, etc!  Like you No Knead was one of the first breads that got me hooked on baking.  I'm also relatively new to yeast bread and especially sourdough.  I've been having a blast since joining TFL and I've learned more here than from any cookbook.  Enjoy!


I've never driven a motercycle but had an Aprilia Scarabeo 150 scooter for a few years that I used for motor pacing when I used to race bicycles.  I also used it for some commuting but quite frankly the other drivers sacared me to death and I finally sold it.  You must be brave!


BTW - good luck with getting off of the diet roller coaster.  Several friends of mine have tried Atkins over the years with pretty much the same results that you have found.


 


Summer

shansen10's picture
shansen10

Hello Summer,


I just found your post.  I live in Tallahassee too, and am addicted to sourdough baking.  I've been doing it steadily for about a year now.  Are you still baking?


Are there any other bakers here, or nearby?


Shansen10