The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

new to baking, new around here as well

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kedicik's picture
kedicik

new to baking, new around here as well

hello, i ve started baking a couple of months ago. either it is bread or some more sweet things i enjoy baking and learning the process overall. i started visiting thefreshloaf when i decided to start my own sourdough. i ve received help and advice and still working on it.

 i am from turkey, 36 years old. have a full time job, so i am baking when i can spare time. thats pretty much about it i guess. 

richkaimd's picture
richkaimd

Here are some suggestions for using this website to get better at baking:

1.)  Practice, practice, practice.   Then describe your successes and failures to us.  You never know what you or we will learn.

2.)  Read this website as often as you can.

3.)  Watch all the videos as soon as you can.  Regardless of how new you are to baking and how unrelated to your baking level when you watch them, something will be remembered.  Then you'll know what's there on the video list for you to watch and learn from in the future.

4.)  If you're reading this, you obviously think you can learn by reading.  Consider buying a text book as soon as possible and read it.  There are many excellent texts, but most are too advanced for beginners.  The best one I know for beginners is Dimuzio's Bread Baking.  It is short and to the point.  Texts are intended to teach a beginner from the ground up, unlike cook books which have no such obligation.

5.)  Find a way to learn the differences in the hand movements, feel, and smells of Northern European (low hydration) doughs and Southern European (high hydration) doughs.  There are many differences between these two dough categories, differences that are best learned in a hands-on way from a mentor or teacher.  Mentors can be found using this website by posting your general geographic area and making a request to meet and bake with someone who knows a lot about the kind of baking you want to learn.   Teachers are available at cooking schools.  One of my best experiences was a four hour class in French breads.  It turned my baking life around!

Happy baking!

ehanner's picture
ehanner

Hello kedicik and welcome to TFL. I look forward to seeing what you are baking. We do have a few members in the Mid Eastern part of the world but not many. I am very interested in seeing your traditional breads and learning from you those breads. Good luck as you press forward and learn. Please don't hesitate to ask if you have questions. We have many helpful members. You are among friends.

Eric

kedicik's picture
kedicik

thank you very much for the warm welcome. i ll keep you posted with many questions, and hopefully with some success stories and finely baked bread pictures :)