The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi all! Ready to advance my skills...

MandyLee's picture
MandyLee

Hi all! Ready to advance my skills...

Have lurked on this site for a little while, and already learned so much! I am very open to new ideas, and to improving my bread-making. I typically use KAF flour and recipes the most.

Thanks to all of you for sharing your experiences!

(edited because I found a topic on this that I hadn't previously seen...)

dmsnyder's picture
dmsnyder

Hi, Mandylee.

Welcome to TFL!

We are all here to improve out bread-making. You've come to the right place!

What kinds of breads have you been making? How do you want to improve them?

David

MandyLee's picture
MandyLee

for my family to eat with dinner or as a snack. I use King Arthur flours, typically, and have mostly used their recipes. I have a Kitchen Aid mixer and that really helps with the wetter dough (ciabatta). I use a scale for measuring my flour.

I don't consider myself a novice, but I can see from this site that there is so much more to learn! I am going to have to pace myself...