The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello fellow bakers, from just outside of Philadelphia

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pepperhead212's picture
pepperhead212

Hello fellow bakers, from just outside of Philadelphia

I'm actually in Woodbury, NJ, right over the river, but probably nobody knows that town!  As in many places, the only way to get good bread here, is to bake it myself.  I started baking bread to save money, back in '75, when I belonged to a co-op, and fell in love with homemade bread immediately.  I haven't bought bread since '76, unless you count tortillas, which I used to make, until good ones became available at Mexican grocers nearby.  I always have three sourdough starters ready - liquid, solid, and rye - and I make about equal amounts of sourdough and yeast breads.  I read bread books (and other cookbooks, for that matter) like some people read novels - I figure,  why read something if I can't put the information to good use?

Somebody on a gardening forum reminded me of this site (I think I looked at it 5 or 6 years ago?), and I figured I'd check it out again; I'm glad I did!    I grow a lot of my own food, since I cook just about everything I eat; not too much of that goes into the breads, except herbs, but a lot goes with the breads.  I don't eat as much bread as most people, since much of the food I make is Asian (I guess I could have bread instead of rice, but it's not the same!),  but when I want bread, it has to be the best!  And I'm always looking to learn more about making it.   Looking forward to sharring info!

Dave

 

   

 

Ford's picture
Ford

Hello Dave,

On behalf of Floyd, Dorota, and the rest of us, welcome to our forum.  I look forward to your contributions to the discussions.  I live in North Carolina; for many years I have baked almost all of the bread (mostly sourdough) that we eat.  I still count myself an an amateur.

Ford

RIMADDOG's picture
RIMADDOG

Hi Dave;

I am very new to this and don't have the first idea on what to do,  as most recipes are grams, etc..instead of regular american way of measuring..lol

I bought a 5 qt cast iron dutch oven to make breads with, and would love to make Rye bread with caraway seeds.

My problem is, i don't know how to get started, is there a way to do that without using sourdough bread ?

I want to make some that would be similar to some you buy in stores, but instead do it in the cast iron dutch oven.

Would also like to do it so that it is Lactose Free

If you can help me, or know someone that can, please e-mail me at maddogri@rocketmail.com

Thank You

pepperhead212's picture
pepperhead212

Thanks for the welcome, Ford.

 Mad dog - check your messages.  Info on older books I learned from.  Sour rye is good, but I have made hundreds of loaves with yeast that are much better than storebought, and you can easily do the same.  You really don't want it similar that that you buy in stores! LOL

Dave

JoshuaFinancial's picture
JoshuaFinancial

Hi Dave 

I grew up in Wenonah and went to Gateway High. I live in Philly now.  My flour is stine milled in Doylestown from organic wheat grown on a single farm in Allentown.  The miller also sells local organic spelt and rye.   each from an individual field.    

it sounds like you are concious about your food choices and i am guessing you dont have room for a wheat field on your plot?

castle valley mill,  doylestown.  

I676's picture
I676

Nice to encounter some fellow denizens of the Philly region on here. Hello, and yo! I don't really grow my own food, sour am just getting into sourdough. See you around TFL!

pepperhead212's picture
pepperhead212

Thanks for the source info, Josh. Always looking for local growers to buy from. Look forward to seeing more of both of you on TFL.

Dave