The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Name change for gvz to Sam

sam's picture

Name change for gvz to Sam


It shouldn't matter much, but in case any of my old bread baker friends was wondering, a few months ago Floyd agreed to change my online name to Sam (my name), instead of 'gvz', which was a reference to the pink floyd track of the grand vizier's garden party in ummagumma.    Anyway, I wanted to be me instead of some alias.   So I am Sam.  Nice to meet you.   Maybe some day I will put my picture on here.

After two years of keeping my liquid SD culture fed every day, a year ago, due to various reasons I ended up killing it.    It is sad, but it happened.  Life has been challenging but I'm keeping my chin up and I hope to make some breads again, but maybe without the SD.  




dabrownman's picture

Sam I Am?

varda's picture

Nice to see you back.   Hope that times get better for you and looking forward to seeing some of your bread.   -Varda

Mebake's picture

Hi, Sam! and welcome back :)

Waiting for your you new contributions.


sam's picture

Thank you.   I didn't have any SD culture but I went for a simple plain ole white bread.  At the last minute I added a lot of butter and milk, knowing in advance I was changing original hydrations but I didn't care.   I mixed up a straight dough with AP and butter, honey, olive oil, etc.   Very enriched white.   I put the dough into the fridge for several hours but I think it was too cold there.  Anyway, finally I did the rest in a large Pullman pan at room temp, 3lb worth of dough.

Came out great but not sandwich bread as I was hoping for because I put too much fat into it.   I made a 3-lb Brioche by accident.   :-)