The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The New Bread Blogger

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7ardys's picture
7ardys

The New Bread Blogger

I began baking bread in 2009 after being laid off from my job.  It was not a life long desire to bake bread.  In fact, I hadn't even spent much time in the kitchen at that point.  But somehow, I became enthralled with bread baking.  Might I even say, passionate about bread baking.  And because I suddenly had lots of time on my hands, I practiced almost daily.  Not necessarily baking every day, but reading about, or buying supplies for, or tending a starter for baking.    I credit Peter Reinhart's book, Whole Grain Breads with capturing my interest and leading me on to read other bread baking books as well.  For some reason, I kept track of each bread recipe that I made, along with my comments about what I learned, what went well, what didn't.  And I learned many "do not ______" next time.  It's been a fascinating thing -- this study of bread making.  And I am still such a novice. 

Along with being a novice bread baker, I may be even more of a novice internet user.  (Where have I been hiding, huh?)  I only discovered this site today!  A couple of weeks ago, I started a blog of my own about my breads which I call "Ardys 'n Bread".  That's my first name--"Ardys".  I've always felt it was an unfortunate name and probably spent the first 35 years or so, of my life, encouraging the use of nicknames.  Well, at last, my name seems to have come into its' own.   My blog site is http://ardrichards.wordpress.com.  I have been thoroughly enjoying writing about bread, and I've realized that my real goal with the blog is to reach out to other people who might be interested in making bread for the first time, and offering some guidance and practical information on the subject.  Little did I know that I should have been posting my blog with The Fresh Loaf.  Although I have to say, the work of the bakers that I have seen on this site inidicates that they are so far beyond me in experience , that I would have little to offer to this group.  

I am, however, glad to have found this site, and thank you all for welcoming me into the fold of bread bakers. 

P.S.  If you come across anyone by the name of "Ardys" (female name, Scandinavian) under the age of 60, I'd appreciate you letting me know that there is another one of us out there.  I have an aunt with my name, and many times people have remarked after meeting me, "I once knew someone by that name.  She was in her 80's."  I, myself, have never actually met another person with my name (aside from my aunt, and there was a neighbor lady named "Ardis" who died when I was a child).   I believe the name is a revision of the Norwegian name "Hjordis".  (should be a / through the O)  Are there any more of us out there?

Ardys 'n Bread

Comments

Yerffej's picture
Yerffej

For a novice bread baker and internet user you have covered a lot of ground quite successfully.  Nice bread, nice blog, welcome to this site.

Jeff

7ardys's picture
7ardys

thanks, Jeff.  I appreciate the feedback.

Ardys

 

Janetcook's picture
Janetcook

Ardy,

Welcome.  It is always nice to 'meet' someone who started with Peter Reinhart's WGB.  That is what got me started too and I have been baking daily ever since.

One of the posters here does wonders with ww breads  and you might like to check out her work: HERE  Just scroll down until you come to her list of 100% ww breads and you will be on your way :-)

If you don't have a copy of Laurel Robertson's, Bread Book it is worth taking a peek at too.  The recipes can all be converted to using PRs method of soaker/biga/leaven and she has some wonderful loaves to try.

Take Care,

Janet

7ardys's picture
7ardys

Thanks for the welcome.  Yup, Peter's book is still one of my favorites.  I do have Laurel's Bread Book too and have made many of her breads.  I have several favorites in there too.  In fact, to be fair to the work of all bread baking authors, whenever I DO get a new bread book, I figure I owe it to the author to find at least one recipe in their book that I would prefer over all other recipes for whatever type of bread it is.  For example, I've had a self-monitored debate about whose Anadama bread recipe I prefer--Peter's or Laurel's.  I have finally come down on the side of Laurel for her anadama bread.  But there is always the opportunity to try yet another version of anadama and once again, consider which I consider the very best.  Just one aspect of my enjoyment of bread baking.

Have a great day!

Ardys

Janetcook's picture
Janetcook

Hi Ardys,

I have yet to try Laurel's anadama....Something to add to my list.  I have done PR and like the results so I do have a base from which to work.  Now to find a slot to stick it into :-)

Janet

linder's picture
linder

Welcome, Ardys.  What a great journey you have been on since 2009 and what wonderful breads you have baked!  May your journey continue here on TFL.  I often have to remember it's the journey that's important, not the destination.

Linda

7ardys's picture
7ardys

That is so true.  It is the journey, isn't it.   Thank you for your welcome.  Here I am, a month later, responding to you at last.  Did I mention I'm a novice internet user? I love hearing others' ideas about breads.  There are so many more kinds of bread that I must explore.

Happy baking!

Ardys

 

Meliz61's picture
Meliz61

I'm quite the bread newbie and your blog looks terrific.  I think I will learn a lot!

thanks for sharing

7ardys's picture
7ardys

Wow, I just found your note!  I'm so excited--that someone thinks they can learn a lot from me!  My pace for posting on my blog site has slowed quite a bit recently.  I really enjoy writing, but also have discovered how time consuming it is.   Welcome to the world of bread making and I hope to have some useful things to share.  I'm sure I will learn a lot from you too.  

Thank you for the compliment about my blog.  I really appreciate the boost.

Ardys

 

 

DeeElle's picture
DeeElle

Ardys,

We are so pleased to have you here!   Congratulations on your fine blog, and on your very beautiful name.  You will find so much great information, and so many passionate, involved, creative bakers, here;  young and old, experienced and newbies, all curious, inspired, and willing to share.  Your post on Too Much Kitchen S*** made me laugh out loud, as I have stacks and boxes of pans, cutters, bowls, sheets and implements of construction, and I'm still on the hunt for a crimp bread pan and a danish dough whisk!  Here is another site you might enjoy  (by the way, site collection is another habit that can take over one's life...)

http://www.wildyeastblog.com/

Best regards!