The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hello my fellow bakers!

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loaflady's picture
loaflady

hello my fellow bakers!

I have been scoping out this site for awhile now, but decided to join up finally because I'll be soon joining the ranks of home millers.  While I love baking all sorts of things, I really want to get a bangin' recipe down pat for my 'everyday' bread: whole wheat, super healthy, that I can produce over and over, that my 2 kids and husband will actually eat with no coercion or threats of violence (I kid).  I look forward to learning from the wealth of knowledge from everyone here!

alabubba's picture
alabubba

Welcome aboard.

jcking's picture
jcking

Peter Reinhart's "Whole Grain Breads" is a good place to start. ~ Jim

sharon.anders's picture
sharon.anders

I was not the greatest fan of whole wheat bread until I started making our 'everyday' honey whole wheat bread using buttermilk in place of the milk called for in the recipe.  I found this greatly changed the flavour and texture of the bread. For some reason it seems I get a better rise when using buttermilk, too. 

loaflady's picture
loaflady

Thanks for the suggestions.  I'm about to search the forums for info on producing a soft light fluffy wheat bread.  My hubby want's bread that tastes and feels like pepperidge farms 100% whole wheat bread.  I'm trying to explain that it's almost impossible to recreate what they've done, but on the chance that I'm wrong I need to do the research.