The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Journey Begins

Bake Skywalker's picture
Bake Skywalker

The Journey Begins

I have officially deemed this week the start of my Bread Season.  As the weather gets increasingly colder, I can't think of a better way to warm up the house.

Not long ago, early this year (2010) I became obsessed with teaching myself to be an Artisan Bread maker. Throughout my life I have done this frequently. I'll find something interesting and obsess over it endlessly...well endlessly may be an overstatement. It's more until I find something else to obsess about. Little did I know what I was getting myself into.

Right away I hit the pavement; I went up to my locale library (which is an amazing facility) and checked out several bread making books. The first two that I picked up read like most other cookbook I had ever used, listing the ingredients and then step by step directions that usually lack the critical details to make any dish truly exceptional - enter my culinary education. Low and behold the book I left for last in the group would turn out to be my holy grail of bread making. I had stumbled upon "The Bread Makers Apprentice" by Peter Reinhart, and so my journey began.

I can truly say that while most hobbies that I embark upon fall to the wayside sooner or later this adventure has transcended to something that's more a part of who I am as opposed to what I do. The lessons and fundamentals that I have learned to date have produced some rather exceptional results, in my personal opinion and I can't wait to share these experience with The Fresh Loaf.


dmsnyder's picture

Hi, Bake.

Welcome to TFL!

Looking forward to seeing your breads.


MadAboutB8's picture

Welcome to the site, Skywalker.

Let the journey continues...


lief's picture

Welcome to one of the best bread destinations on the internet!  I too started with The Bread Bakers Apprentice.  It is a great book, but doesn't cover everything and much of the information and techniques I use regularly came from the members of TFL.  I look  forward to seeing some of your bakes.