The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello (again) from England

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breadpiglet's picture
breadpiglet

Hello (again) from England

Hi there,

I originally found this site last year, but just as I was getting down to learning all about how to produce some good bread RL intervened and it's only now that I'm able to have another go.

Anyway... I now have a large sack of T55 flour and a lot of enthusiasm. This is a great site, and I look forward to learning from all of you how to turn my flour into truly scrummy bread. Sourdough is an ambition. My first starter is bubbling away downstairs...

Best wishes,

Breadpiglet

CoffeeBreadHead's picture
CoffeeBreadHead

Hi BreadPiglet,

I love your screen name.  I wish I could change my screen name to BreadHead; oh well.

I am stoked as well to get started with my masterpieces. 

My ambition is to make real flaky and buttery croisants & dinner rolls that an elderly neighbor use to make back in the 70's.  They were homemade and freshly baked from her oven to my mouth.

I would pound those things away like water.  I spent a lot of time over there; such fond and delicious memories - yummmmmmie!

Cheers :)

Grenage's picture
Grenage

Welcome! Once you start having some sourdough success, there's no turning back!

breadpiglet's picture
breadpiglet

Hello to you  both, and thanks for the welcome :)

My first attempt at sourdough was not a success (sob) but I will try again...

Best wishes,

BP

Grenage's picture
Grenage

Such is the learning curve. :)

Be sure to make threads on any issues you run into; if you do, include the recipe and any steps you took!