The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yes, I'm new

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HomekeepingGran's picture
HomekeepingGran

Yes, I'm new

Hello, I'm new to this forum, which I just found a few days ago and joined today.  I love to bake bread but am a little intimidated by you knowledgeable folks, having read a couple of threads and been, well, awed at your bread savvy.  But as my daughter says, that is the place to learn, Mother, so here I am.  My name is Carla and I make a very nice basic loaf of whole wheat bread but am looking to expand my bread repertoire to other things.  Over the years I've played with sourdough, rye breads, and a few other things, but not enough to say I always know what's going on with them.  I am a simple (simple-minded?) home baker who would like to make more breads.

 

 

PMcCool's picture
PMcCool

Some of the best breads have no more than flour, water, salt, and yeast.  

Welcome, Carla.  I'm sure that you will find much to explore and learn here.  And it won't be too long before you are helping other new arrivals.

Paul

HomekeepingGran's picture
HomekeepingGran

Thanks, Paul, and hello!  Those three-ingredient breads can have a smashing flavour, can't they?  That's one of the things I would like to learn to do well.  Our youngest daughter has my copy of Peter Reinhart's Bread Bakers and I just asked for it back to re-read and absorb, hopefully.  I note that many of the instructions here use the same kinds of terms that he does.  I'll probably need refreshing since I haven't ordinarily worked in that thought mode.

Cheers,                                                                                                                                                                                                                                                       Carla