The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello. :)

CoveredInFlour's picture

Hello. :)

Hello. :)


I stumbled across this fantastic site today while searching for how to use a lame, and have decided that I don't actually need one, so THANK YOU so much for saving me $10.

I'm a stay at home mom of 4 children (14, 14, 7 and 4) who prefer store bought white bread (rubber bread), and much to their annoyance I persevere in making my own. I have been using a bread machine for 12 years (a Panasonic with yeast dispenser), but recently have discovered the joys of making it all by hand without any machinery (allowing me realize that I have a lot of time during the day).

I've started with bread from "The Tassaraja Bread Book", a wonderful book with a casual approach to making bread- great for a novice bread baker like myself who can get lost and overwhelmed with little details like exact temperature and the need for exotic equipment like baking stones and spray bottles.

I have added to my bread library "The Bread Bible", "The Bread Baker's Apprentice", "200 Fast and Easy Artisan Breads" along with many many photocopies from books I borrowed from the library (did I mention how expensive 4 children can be to feed and clothe?). Added to these are my bread machine recipe books that have recipes easily adapted to hand breadmaking and bought before the 4th expensive child.  These are all wonderful and I fully intend to use them once I feel more confident about making bread by hand and can say with pride, "Oh right, I need 7 hours to make Portuguese Sweet Bread? HA!" and go on my merry way.

My late father used to make bread for our family as I was growing up, and like my own brood of children we begged for store bought rubber bread. Unfortunately, eventually my father listened and stopped making bread. I would give a lot for a loaf of his bread, it just goes to show how wrong children are so I don't listen to mine. Ever.

And now I must admit that I caved in and bought a baking stone. Hopefully you can still all respect me enough to share your experience and recipes with me.

And as a drinking game, take a drink each time you read the word bread in this post.

Thanks so much!

hmcinorganic's picture


I just found this site about 2 weeks ago and I am loving it.  There is a lot of information here (and I can't find everything yet) but what I find I like.


serenityhill's picture

OMG I love the drinking game!

I admit that I didn't start baking bread till after my son was grown and gone, but I always bought whole grain breads during his childhood.  Amazingly, I never once had a request for 'wonder bread', and at 35, he prefers whole grain breads. 

This is an awesome site for any baker.  Enjoy!

the crux of the biscuit, is the Apostrophe...

CoveredInFlour's picture

Re: drinking game ~ I have a terrible tendancy to reuse the same word frequently in posts, so it's a continous drinking game. Sometimes I'll point out the word, other times I make readers guess. Fun for everyone!

I would like to know how you got your son to eat whole grains, as I have 3 who won't touch them and a 4th who won't eat anything that looks like real food.



JBeddo's picture

I too am new to this site and haven't commented much. I am really enjoying the site and have tried a few recipes. I have been making all our bread for a few years and have recently discovered milling my own flour. I don't have to worry about kids wanting the store bought mush they call bread. We have only one son 20 year old son. He is living at home while he goes to college, so it's all adult household. I got into milling my own flour for the health benefits.  I was completely blown away when I discovered how nutritious wheat was if you don't lose nutrients to oxidization. Most of the vitamins and minerals in wheat are oxidized within 72 hours after wheat berries are ground into flour, so I grind the flour just before I make bread.  If I would of known how much better the texture and taste of the bread is from using freshly ground flour though I would of made the switch long ago. I also live at 7000 feet so generally rise times are shortened by nearly half and liquids need to be increased slightly. The other adjustment to recipes is that it takes about 3/4 of a cup of wheat berries to get a cup of flour. I keep red winter wheat berries for bread, and white winter wheat berries for recipes calling for white unbleached flour. I also have a small stock of soft white wheat berries for pastry flour but only really use that for cakes and we aren't really cake people so I don't use it much. This site is wonderful, Thanks!

CoveredInFlour's picture

My hat is off to you for milling your own flour, I can barely get my oven to work properly! 

There are some fun videos up on Youtube which I'm sure you all know about, NancyToday's bread baking how tos where she mills her own flour. I have to say that looks like it's something I would do for 2 months and give up, particularaly as I am no fan of whole wheat bread. Rye, pumpernickle, and oatmeal are fine, but I cannot get my tastebuds around whole wheat- another thing to admire you for!

JBeddo's picture

You might be surprised at the how much better a whole wheat loaf of bread taste that is made from freshly milled flour. Another thing to think about is that most whole wheat flours are ground from varieties of red hard winter wheat berries, which I happen to like for bread. If you use white winter wheat berries you get the health benefits from the freshly milled flour and the taste you expect. My brother has 9 kids almost all of them picky eaters. They have had bread made from white wheat berries and didn't know it was whole grain. One of twins actually thanked me for not making them eat whole wheat bread at my house.

CoveredInFlour's picture

Thank you for the warm welcome!!

I look forward to reading all the recipes, complaining about how my bread keeps ripping on the side as it bakes and other things I'm doing totally wrong, and sharing with you all.

I should maybe mention that most of what I generally say is meant with humour, in case someone really thinks I never listen to my kids- I actually *rarely* listen to my kids. :)

Candango's picture


  A warm welcome.  Like you, I am relatively new to this site, having discovered it about a month ago.  When I did discover it, my reaction was similar to seeing my first King Arthur's catalog in the mid 1990's.  Like a kid in a candy store.  I am constantly impressed by the older hands (and I don't mean age - they have just been here longer and have a lot more experience in breadmaking), on the site and their willingness to share their experience and knowledge and love of their craft with others on the site, whether they be old hands or newcomers.


Oh, and about listening to your children.  You have heard that insanity is hereditary, haven't you?  You get it from your children.


Again, welcome and have fun. Candango

maiasimon's picture

My picky eater is now 31 and baking her own bread!  The way I managed picky eaters was to have nothing in the house I didn't want them to eat and NEVER commenting on what they ate.  I never insisted they 'take one bite'.  My daughter went through phases.  One year I swear she didn't eat anything but soft boiled eggs and apples.  My pediatrician assured me that was okay.  The point is, I didn't let food choices become a point of contention and they did eventually grow up.  And I only listened to them when they were reporting facts or feelings.  lol. 

good luck!

CoveredInFlour's picture

My youngest one has a severe peanut/tree nut allergy, so we think that it may have coloured the way he tastes things. But he's weird. He won't eat fruit, vegetables, crackers, pretzels, cereal, meat, eggs- you know it would be faster if I just listed what he will eat:

  • pasta, cooked or raw

  • rice

  • cheese

  • fast food chicken nuggets

  • fast food french fries - not homemade

  • mac and cheese

  • broccoli - as of last week

  • pizza - delivery only

  • gummy candies

  • gum

  • Starbuck's ginger molasses cookies - the only cookie he will ever eat

  • crusty bread or rolls - the inside only

  • yoghurt

He'll drink juice or milk, but not water.

He is by far the fussiest kid I have ever had. He refused to eat anything solid until he was 14 months, and then it was only baby cereal until he 2 1/2 and I refused to buy it anymore. Did I say he was weird?

serenityhill's picture

Just don't ever feed them anything else.  Literally.  The only bread he got from day 1 was WW.  The only place they would get exposed to white bread is at school, and that's usually stale... by the time mine was grown and did his own taste tests, he called the white stuff "flavorless" (Yay!)


Hope things get better...