The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Galveston Texas

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samson's picture
samson

Hello from Galveston Texas

Hello all, I've been lurking here for a few days and finally registered. I enjoy making bread as well as other baking and cooking the cuisines of different countries. I am always on the look out for new to me recipes.

asicign's picture
asicign

Samson,


 


Welcome to this site!  I live in Houston, and have benefited immensely from the wisdom to be found here.  I'm still putting my house together from Ike; hopefully you didn't suffer too badly last year.


 


Andy

samson's picture
samson

We were quite lucky with Ike Andy. We only lost one bush.

sephiepoo's picture
sephiepoo

Welcome to TFL :)  I'm up in Dallas but am in and out of Houston all the time. The people of this community are incredible sources of knowledge (and delight!).  Some of the most interesting discussions can be found with the search box at the top on ideas and recipes you wouldn't have thought of. And many on those you're probably familiar with, but so many interesting techniques.  They're great!

samson's picture
samson

Yes sephiepoo I will have to try the search function. I have already started a bread I found have in the Favorite Recipes. It is the My Daily Bread recipe, I've never made a bread with a poolish before so I'm quite interested in the outcome. I put the poolish together last night and will finish this morning.

ehanner's picture
ehanner

Good to see you posting Samson. Galveston is a great place regardless of the hurricanes. Hope you are planing on posting your bread with poolish. I think you will like the improved flavor from the improved fermentation.


Eric

samson's picture
samson

Hello Eric. The bread I made is posted in the Favorite Recipes column on this site. It was my first attempt at a recipe like this. I thought it came out well. I really like the taste and texture. After a little research on this site I found that I had no more "trouble" with it than is probably normal for such a moist dough.