The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello all!

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alexandrut03's picture
alexandrut03

Hello all!

Hello all!


I'm Alex, and I just want to say that every morning when I wake up, the first thing I do is turning on the computer and reading all the new stuff on this site! I JUST LOVE IT!


I am from Romania, so... please, excuse my English!


 


This is what I've baked today :




 


I have two white starters (one @ 75% hydration and the other at 100%, those are the storage starters... fed twice a day and sometimes once, and a 100% rye @ 100% hydration). Usually I use for baking a levain built 6-12 earlier @ 50%, because here in Romania the flours are weak(10.5%-11 protein). 


 


GREAT SITE AND GREAT PEOPLE TOO! Hello again!

Daisy_A's picture
Daisy_A

Hi Alex,


Welcome to TFL! Congratulations on the great baguettes also!


Daisy_A

Ford's picture
Ford

Hello Alex and welcome to The Fresh Loaf.  You bread looks great and I find no fault with your English.  Keep on baking and contributing.


Ford

ligiahag7902's picture
ligiahag7902


Hi !
I've just visited this forum. Happy to get acquainted with you. Thanks.
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piyush's picture
piyush

Hi all


    its really nice . I am new at this website.

Ford's picture
Ford

Hello ligiahag7902  and  piyush,


Welcome to this site.  I am here on sufferage, but welcome none the less.  We look forward to your questions, answers and posts.


Ford