The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings! Starting to bake in Toronto!

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urban.gecko's picture
urban.gecko

Greetings! Starting to bake in Toronto!

Hi everyone,



I'm a 23y/o guy in Toronto who has recently discovered the awesomeness of baking with yeast, so I joined this forum to get some insight, scope out the recipes and hang out with all you fantastic people! Looking forward to learning a lot :D

AlexL's picture
AlexL

I'm also new to the baking scene. This site has been invaluable to me -- there is a ridiculous amount of knowledge here and the people are really helpful. Welcome to the Cult of Bread.

CanuckJim's picture
CanuckJim

Gecko,


You're in the right spot; this is one excellent forum, polite, too.  I've been baking in a wood fired oven near Port Perry (north and east of TO) for about ten years now.  Have a look at our website, www.marygbread.com, to see what we're up to.  Maybe we can set up a visit if you like.


Cheers,


CJ

swiggin's picture
swiggin

I too am new the bread making process, and new to living in TO. This site has been the best resource to search for questions/recipes/technical information -especially as I only make bread with my wild yeast (although check out  www.wildyeastblog.com too, it has good recipes and explanations). I find it's hard to sometimes find supplies here in TO, but a couple of good places in west end I have used are 'strictly bulk' (3 locations I think), and The Sweet Potatoe (where 5Kg Milanaise unbleached/whole/spelt flour can be purchased).


Seth

urban.gecko's picture
urban.gecko

Thanks for the warm welcome :) it's one thing to follow a recipe, but another to actually be able to talk to people who have tried it.


CJ - that oven looks awesome...bet the bread tastes different than our electric convection ovens.


The biggest problem in my baking right now is finding people to eat the bread. I'm going to start bringing it into work to see if there are any takers

CanuckJim's picture
CanuckJim

Geco,


Yep, bread baked in a wood fired oven does have a different crust, texture and volume than that from an electric convection oven.  Once you get started baking, you'll be driving all your new found friends away with a stick, so no worries about getting rid of it.


CJ