The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Richmond, VA Baker

djeffsmith's picture
djeffsmith

Richmond, VA Baker

Hello Fellow Bakers,

I am an avid home baker and cook and have lurked on this forum for too long.  I have now joined!  In the bread baking realm I have worked through a number of style's and cookbooks including Lahey's (No Knead), Robertson's (Tartine), Hertzberg's (Artisan), and Tassajara's.  Beard on Bread was one of my first cookbooks in the early 8o's and I worked through a lot of that book before "bread was cool.".  I keep a couple starters going at any given time and am committed to have great smell wafting through my house every weekend.

 

I've learned a lot from you all thus far and look forward to learning more!

Jeff

richkaimd's picture
richkaimd

Welcome to the group.  I recommend now turning to a textbook of bread baking.  Regular readers will have used Hamelman, for example.  I own and use it.  But for my money, start with DiMuzio's Breadbaking.  It's reasonably cheap, thorough, and much briefer than Hamelman.

djeffsmith's picture
djeffsmith

Thanks richkaimd.  I'll look @ those for sure.

 

Jeff