The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

noob

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TangTwang's picture
TangTwang

noob

hey people of The Fresh Loaf! If you don't mind I will be hanging around your site learning some tricks and tips and proven methods to use in my own bread making pursuits. I have been making bread off and on for the better part of 10 years, mostly boules and occassional baguett. I have worked with sourdhough starters in the past and thats what I want to master while Im here first. I'll be working on making 2 types of sourdough breads: the French baguette, and the sourddough boule SFCA style.


The books I have are Nancy Silvertons 'Breads from the La Brea Bakery' and George Greensteins 'Secrets of a Jewish Baker' both are good reads ad Silvertons is almost all sourdough so Ill be referenceing that most.


Excited Noob,


Christopher AKA TangTwang

OldWoodenSpoon's picture
OldWoodenSpoon

Welcome Christopher, and now that you are here, this is your place too!  I look forward to reading about your baguette journey, and learning from your years of experience.  Everyone has something to offer, and alo something to share, and this is the perfect place for it.


Happy Baking
OldWoodenSpoon

TangTwang's picture
TangTwang

Thanks OWS!   Today I fed my starter thats been going for several days now, I was gonn bake with her tomorrow but the starter is not ripe enough yet, Its sourness has been subdued and the yeast is more prominent now. Im gonna wait and check it each day and let it tell me when its ready.  Tomorrow if it smells right I will put her on a 24 hour feeding schedule that will have her set to bake the next day.