The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Unemployed dad

judeyramone's picture
judeyramone

Unemployed dad

Recently divorced, unemployed father of 3 (6, 8 & 10) from Detroit suburb.  Also recently new to the kitchen (imagine that).  Looking to solve some baguette problems.  Will do some more reading when time permits.  This seems to be a neat site.

alabubba's picture
alabubba

Dads rule!!!

audra36274's picture
audra36274

   It IS a cool site, and you'll pick up lots of handy ideas and you can get the kids in the kitchen with you. It will be a good thing for you both. Welcome!


                                                                      Audra

Aprea's picture
Aprea

Stay busy - baking is productive - you can share your creations - visit with folks and create new opportunities!


It is morning in America!


 

judeyramone's picture
judeyramone

My kids do indeed join me in the kitchen (sometimes).  Recently been concentrating my attention on pies, but I did bake some passable baguettes yesterday evening... and my boys want cookies this afternoon.


As I said, I have some exploring to do on this site.

LindyD's picture
LindyD

Keep the faith.  I know things are tough in our state, but we'll get through it.


Enjoy TFL - baking bread is good for the soul and the tummy.  So are cookies!

Paddyscake's picture
Paddyscake

You'll find plenty of help, recipes and friendly advice here. Glad you joined us.


Betty

dlt123's picture
dlt123

Hang in there...  This is a great site.  Everyone has helped me make my bread turn out just great!


You'll find that the more you make your bread, the easier it becomes.  I am now at a stage that I don't need to follow a recipe and my bread always turn out great.  I guess you can say I've found my goto recipe.  Here are a couple of real simple beginner secrets I've learned from this site...


- Use 2 Tbl Vital Wheat glutton flour per loaf of bread. (Keeps bread softer and fresher longer)


- Buy a digital stick thermometer.  Take your bread out of the oven when internal temps reach ~ 198 - 202 degrees


- Use home ground flour if you can, invest in a flour mill


- Make a dough sponge - i.e. Use 1/3 to 1/2 flour of a recipe to make a wet flour sponge, add 1/2 tsp of yeast, all of the recipe sweetener, all recipe water, then let set in fridge over night before making your bread the next day.


- Be patient and have fun.  Bread making is a good stress relief - and tasty to eat.


BTW: Been there and done that with the divorce, it's just like bread, let it rest and it smooths out over time. :)


Dennis
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Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com