The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Canada

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sabatier's picture
sabatier

Hello from Canada

Hello Everyone,


A friend recommended this site and I think it is terrific. I look forward to learning more and sharing ideas.


Thank you,


Sabatier


 


 

dmsnyder's picture
dmsnyder

Hi, Sabatier.


Welcome to TFL!


Tell us something about what you like to bake.


David

sabatier's picture
sabatier

I am new at here but I enjoy baking bread. I do not have any favourites yet but I look forward to experimenting over the next couple of months.


I think bread is an "art" all on its own. I guess compared to all of you I am very much a beginner. I am humble so I am willing to learn alot, and what I thought I knew, well it just went out the door. :)


So here I am, new beginnings, bread, the new chapter in my life.


Sabatier

spsq's picture
spsq

Where in Canada are you from?  I'm a prairie girl myself.

althetrainer's picture
althetrainer

Welcome to TFL!  I am in Alberta.  Great to have you here.  Al


ques2008's picture
ques2008

welcome!  a warm welcome, that is (it's freezing outside).  i live in montreal and TFL was my first teacher in bread-baking.  before february 2009, i didn't know a thing about putting flour and water together, nor did I ever open a packet of yeast.


and now with the help of TFL again, I'm starting my journey into sourdough.  my starter is about 3 weeks old, have not used it yet, but will roll up my sleeves one day soon.  just busy with client work at the moment.  the thing about living in montreal is that there's a boulangerie in every nook and cranny and their sourdough breads are hard to beat.  even the regular supermarket variety - especially from Loblaws - are so flavorful, with a texture that would fetch a grade of A+ from the masters.  i'm talking about the "president's choice" brand of breads.


enjoy your stay and send us your pics when you create!

sabatier's picture
sabatier

Wow, thank you so much.....


I am really happy to hear from you all. It will take time to figure out where I am going with my ideas , one thing I  know for certaintly, that this is the right place.


I have made miches and batards, ciabatta, Italian, Greek, flat breads etc. , baguettes (my fav) and feel that I would like to branch out a bit more. I have not mastered any one type, still in the baby step period of my bread making years.


Thank you.


ps. I welcome any tips or advice and I am ever so humbled among you all.


Sabatier