Hello from Chicago
Hello fellow bakers,
I chose the name painperdu because I feel literally lost here in Chicago after spending most of my adult life in Paris. No need to bake over there, really, with a bakery on every corner and one of the very best right down the street, so I haven't done any serious bread baking since I was a kid, helping my mother while she made her Latvian specialties (Ohh, the sourdough black bread or the fabulous rolls she would make for holidays... Now I know she worked so hard at it because she was a lost refugee longing for a taste of home!).
Now that personal circumstances have forced me to leave my adopted home and try to adapt to this strange place, I am homesick for real French bread. I have tried some so-called baguettes available here but they just don't taste right. And they are made from conventional, not organic flour: no GMO's for me, thank you. In desperation, I decided to make my own bread. The results were dismal. When I started looking for help on line, I tried many recipes and tips but I'm still not satisfied. I realize that the flour is different here, the type of water makes a difference and it seems there are countless other variables to consider. So I was very pleased to find this forum. I can see there are many posts to read and they look very promising. Even though I feel reasonably accomplished as a cook, my baking skills are minimal so I will probably just lurk and read and keep trying for now. Thanks to all of you for being there!