The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introducing myself

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jyslouey's picture
jyslouey

Introducing myself

Hello Floyd,


I'm from Hong Kong and have only just disovered this wonderful and very resourceful site today.


I'm new to bread-baking, I started out with a bread machine and have been disappointed with the outcome most of the time.   However, since I learnt to make bread by hand, I have been more successful but I still have a long way to go.  I'm absolutely thrilled with your website and I'm sure I'll be spending a lot of time browing your site,  learning the basics and trying out the recipes.  It would be good if the recipes can come in metric measurements or even in lbs and ounces which is more accurate as opposed to using the measuring cup which can be diffcult for certain ingredients.


Judy

Mini Oven's picture
Mini Oven

You will find that many of the recipes list grams or ounces.  I prefer the grams myself and do lots of converting.  Some recipes start out in cups and then if you follow down the "thread" you may find it re-written in grams.  You will find that there is no end to the amount of reading that can be done here.  


A bread machine can also be used as a mixer, taking the dough out to bake in an oven or there are also trouble shooting threads for bread machines.  Just type what comes to mind in the search box (upper left corner) and see what pops up.  Sometimes getting the right recipe or info can help sooooo much.


Again, Welcome!  Enjoy and have fun!  


Mini 

jyslouey's picture
jyslouey

Thank you Mini for your response.  I wasn't expecting one at all  since there are so many threads and posts listed each day and I really appreciate your taking the time to respond to me.  I am very tempted to use the bread machine to help with the kneading so that  I can make a bigger loaf.  However, as I'm just a beginner, I need to master my kneading technique first and also to get a good feel of the dough to know when the dough is in the right consistency.  Currently I'm only using up to 300 grm for a loaf as I do not want to waste the flour and the effort in case it turns out to be a flop.