The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from California

astephens's picture

Hi from California

Been a lurker here for a while now, decided I'd finally create an account and dive in on the banter.  

I've been an avid cook since before I could reach the countertops.  I've never really done much baking until the last 6 months or so, but I've found it really quite enjoyable.  This site has been my go-to resource for all my recent bready adventures, so really thank you all for the great community here.  It started with Artisan Bread in 5 I got for my birthday, and now 4 books later it's almost a borderline obsession.  I'm really in awe of how much a little time and attention can turn flour and water into something so wonderful.

Anyways, took my first crack at croissants today so I thought I might as well share the results.  Happy baking!


cranbo's picture

 I'm really in awe of how much a little time and attention can turn flour and water into something so wonderful

you should add "and butter" in this case :) very nice-looking croissants! 

welcome to TFL!

astephens's picture

Ya, I suppose there was a dash or two of butter somewhere in that dough :)

Or is that a dash or two of dough in that butter, I can never keep that straight...



Syd's picture

Wow!  For a first crack at croissants, those look gorgeous.  Delightfully airy and perfectly golden.  Welcome to TFL. :)



cubfan4ever's picture

Beautiful croissants!  I am a long time lurker myself.... you will enjoy this site.  Our gracious host just put up an ebook about baking bread.  It comes highly recommended.  I just purchased it and will be diving into it this weekend.

ehanner's picture

You should be the poster child for learning to bake. Nothing like leading by example. Beautiful croissants. TFL is a great and friendly place as you know by now. I look forward to seeing your future breads.