The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from east Tennessee

shallots's picture
shallots

Hello from east Tennessee

I am glad to have found this site and hope I can both contribute and learn. (I'm not really this boring.)



The first bread I ever made, I didn't know that yeast would die at certain temperatures and the loaf was so dense that even when I broke it up, winter birds wouldn't eat it.


Since then I've had successes and failures. Timing of rise and temperature of rise are some of my main causes for failure (nothing like a deflated loaf) and my attempt to capture my local wild yeasts here led to an alcoholic mixture that could have taken paint off an old car. 


Some successes include pretty good bagles, potato breads, and beginning to work my way through several of Peter Reinhart's books as well as Beard on Bread and some very old cookbooks.


Probably one of my mantras would be: If I'm going to get the calories from bread, those calories are going to be delicious.

hutchndi's picture
hutchndi

Good mantra. Also why margarine has never touched one of my breads.


Russ from RI

sally_libby's picture
sally_libby

What part of East TN are you from, I'm from Johnson City.

shallots's picture
shallots

I'm from SW Grainger County, which is just northeast of Knoxville.


A friend just reported that a farmer in Bean Station (NE Grainger Co.) has started growing a white corn that makes a ground meal very much like the Three Rivers Corn Meal that is so missed by many folks I know. I'm not that much of a corn meal connoisseur (however it's spelled), but I'm interested in more local sources for just about anything. 

Have you bought from the Amish source up near Bull's Gap?

sally_libby's picture
sally_libby

I have not brough anything there, but I have been there to look around.  They have everything there.