The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction

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MarkR's picture
MarkR

Introduction

Hello,
Mark from near Charlottesville, VA, here.  This looks like just the place I've been lookin for.  I've been baking for about a month now, mostly with a cloche, and, though I've had some early success, still have a lot to learn.  I'm planning on building an outdoor oven in the fall once things cool off a bit here.  I'm an elementary school teacher, gardener, and chicken and bee keeper.  I've also cooked off an on for the past 20 years, both in restaurants and home catering.  I'm looking forward to learning more.
Mark

Floydm's picture
Floydm

Welcome, Mark.

browndog's picture
browndog

I have a soft spot in my heart for anything connected with the Chesapeake Bay, you can guess why.

How interesting that you keep bees. Here in New England the mites and fungus make bee husbandry very intensive and disheartening; I know more people who used to keep bees than people who do. It's to the point where a honeybee sighting is a rare event, and that's sad. Still have plenty of the grumpy ol' bumble variety to make it feel like summer, and chickens and guinea fowl are quite at home in my neighborhood.

Welcome to the site, it's a grand place to learn and share. You'll even find a little 'outdoor oven' subculture here if you look.

MarkR's picture
MarkR

Thanks Floyd and browndog, It's great to be welcomed.  
So browndog, have you spent a lot of time on the Chesapeake?  Beautiful over there.  I'm about two hours inland, unfortunately.
We're having similar issues with the bees down here, though I have family up your way that haven't seen a single bee since last summer.  Scary.  I just keep my fingers crossed.
Anyway, already learning a lot.  I like this place a lot.
Mark

browndog's picture
browndog

I've spent next to no time in Virginia, although enough to consider it rather like an upscale Vermont--very beautiful indeed. My affection for the place stems from its creds in producing my life's first passion (not second even to bread)--Chesapeake Bay Retrievers. My idea is that they're as common there as maple trees here, but I grudgingly accept that I could be wrong.

ehanner's picture
ehanner

Hello MarkR, Welcome aboard! You are right, this is a friendly place where you can work out the "getting started" kinks. There are some pretty good bakers here from all over the world who will be interested in helping when needed and in seeing your progress. Already you sound like an interesting person who will add to the community.

What is your current interest in baking?

Eric

MarkR's picture
MarkR

browndog, Well there is a Chessie up the street from me that terrifies my daughter.  I like him a lot though.  Just guarding his space.  I've always been partial to Labs but we have this Scottie living with us these days that seems to have become my obsession.  Strange you should mention Vermont.  I grew up there (just outside of St. Johnsbury) before relocating to a warmer environment.  It seems I've developed this aversion to snow.  
Eric,  Current interest in baking?  Well, I've always been into pies, scones and such but have been moving into breads.  I've been pretty successful with yeast breads and am exploring sourdoughs lately.  I've made a good starter, at least I think it's good, it's very active anyway (my wife named it Duffy for some reason), but haven't made a very good loaf yet.  Sometimes it feels like I'm beating my head against a wall.  But I feel like if I figured out how to make a good pie crust, I'll eventually figure this out as well.
Mark

ch774's picture
ch774

Good Day to Everyone:

I am a baker; My speciality is Cakes, Now It bread seems like I can't get enough recipes and trying them out. So Far I have made cinnamon rolls and they are going like hot cakes. Now I am making them for people.

I want to learn how to make all kinds of breads, cakes. I have a recipe posted Its called "Chocolate, Chocolate, & More Chocolate Cake" its my own version.

Its 4-laye cake with raspberry filling and all kinds of chocolate. And its got brandy in the filling.

Well I  hope to meet some bakers here.

Cheryl

rcornwall's picture
rcornwall

Hello Cheryl and welcome. I have been using this site for a couple of months now and it has been fun. I made a cake for my son recently that was a big hit. He wanted chocolate and strawberries, so I made a four layer cake layered with a strawberry mousse filling. I glazed the cake in ganache, fanned sliced strawberies on the top and glazed that with apricot glaze, then placed twelve chocolate dipped strawberries around tha top edge. It was beautiful and tasty, I just wish I had taken a photo. Oh well, next time.

Ryan

Jeffrey's picture
Jeffrey

I use to raise bees, some of my cousins still do.  My wifes alergic to them, and some always manage to follow you home.  There are hive mites that are killing off all the wild ones, thus the decline.  Sad most of the hives my dad and my brothers cought were wild swarms.  On an up beat, i have seen more bees on the clover this year.

 

Hope you have fun in here.

 

jeffrey

AnnieT's picture
AnnieT

Hi Cheryl, and welcome to the site. Could you please tell me where your recipe is posted? It sounds wonderful and we all need more chocolate, A

ch774's picture
ch774

Sure:

Its on www.toptaste.com

and if you are doing a serch enter the word Chocolate Chocolate and it will bring up some sites go to toptaste.

I would love for your comments...

Thank You,

Cheryl

Ruth Redburn's picture
Ruth Redburn

    Hi Mark and Cheryl and Welcome.  I am  an older person who loves to bake bread and have for many years but I have learned so much on this site.  My daughter-in-law in Montclair NJ got a hive last year and we received honey for Christmas.  Lovely.  So far the hive is doing very well.  She has a fabulous garden and the bees don't need to go far for all their food.  

Cheryl, I have the most wonderful recipe for a chocolate cake made in the Cuisinart.  When my grandson was about four, it was made for his birthday with lots of strawberries around it.  A great hit!  It is now the established birthday cake in our family.  Jeremy, grandson, is now 27.           Ruth Redburn

ch774's picture
ch774

Hi, Ruth

I want to make the chocolate cinnamon rolls. They look wonderful and every one has been asking for cinnamon buns. (ha) I was thinking about making them and taking them to our Fire Station for the fireman. This is so exciting. I have a question I am making cinnamon rolls for a lady; they are on the second rise I was going to get them ready and cut but I want to freeze them until tomorrow morning. Then bake them I have asked several people and one of them says it will work. Then another says no it will kill the yeast.?

So what do I do?

Thanks

Cheryl

Ruth Redburn's picture
Ruth Redburn

  Sorry, I don't know the answer to whether frrzing will kill yeast.  But if they are fully risen before you freeze them, it should be alright, I should think.  But if you are making them for tomorrow's gift, they would keep well unfrozen.  They are delicious.  And do try the raisin bread recipe of Flloyds.  It is so good!             Ruth Redburn

ch774's picture
ch774

Thank you,

Yes, they have risen twice and then I put the insides in and rolled up and cut into rolls then put them in the freezer. (sorry I sound like a Texan) but I am (ha). Well they are for tomorrow. I will let you know.

I am so excited about this site....

Love

Cheryl

edh's picture
edh

Welcome Mark and Cheryl,

One of the best things about this site is the diversity of topics; both about breads and all the other yummy things folks make to go with the bread!

We keep bees in Downeast Maine, just 2 hives in the yard here. A few problems with mites, but mostly it's getting them through a cold-ish winter that can be tricky. It's well worth the work, though. There's simply nothing quite like a piece of your own bread with honey and cappings spread on it! After a slow start this spring, our wee friends are going great guns, and they're helpful in the gardens, too.

edh

AnnieT's picture
AnnieT

Cheryl, thanks for the post site but I couldn't find your cake, very frustrating as it sounds so good. My friend in Eugene, the one who is so cross with me for leading her astray into the world of bread, is a wonderful cake baker. Especially anything chocolate so I know she would like your recipe as well as Ruth's made in the Cuisinart. Thought I could make her less cross if I tracked down some recipes. A

Ruth Redburn's picture
Ruth Redburn

  Will be glad to post the chocolate cake recipe tomorrow.  It is quite long and I have to think about dinner now, plus trying to finish the NYTimes crossword.               Ruth Redburn

ch774's picture
ch774

Yes, Its long but if you have ANY Questions let me know I will gladually answer.

Cheryl

Ruth Redburn's picture
Ruth Redburn

      Sorry that the recipe came out the way it did.  I thought I set it up in a good fashion, but when I sent it,it came out all running together.    Hope you can sort it out.  It is a great cake.      Ruth Redburn

Ruth Redburn's picture
Ruth Redburn

 1 1/4 cups plus 1 Tbls. cake flour 1 1/2 Tbl. cocoa,  1 1/2 tsp. baking powder unsweetened 3/4 tsp baking soda 3/4 tsp. salt 3 ounces unsweetened choc. broken in pieces 1 3/4 cups sugar 1/2 cup boiling water 3 large eggs 2 1/4 sticks sweet butter, softened, cut into 8 pieces 3/4 cups sour cream ( have used yogurt) 1 1/2 Tbls. dark rum Chocolate Fudge Glaze Butter 9 inch springform pan. Fit bottom with parchment circle and butter it. METAL BLADE: Process flour, baking powder, baking soda and salt for 3 seconds.Remove and reserve. Process chocolate and 1/2 cup sugar about 1 minute til choc. is fine. Turn on machine, pour boiling water thru feed tube and process til choc. is melted. Add eggs, cocoa and remaing sugar Process for 1 minute. Add butter and process for 1 minute. Add sour cream and rum and process for 5 seconds. Spoon reserved dry ingredients onto batter in circle and pulse just until flour disappears--3 or 4 times. Do not overprocess. Transfer to prepared pan and bake until toothpick comes our clean about 1 hour, 15 minutes. Cake will begin to pull away from pan sides. Cool to room temp in pan on rack. When cool, remove from pan. Remove parchment circle. Use long, thin spatula to spread top and sides with about 3/4 cup glaze. Use rest of glaze in pastry bag fitted with star tip and pipe small rosettes around top edge of cake. (I never did this, used most of glaze on cake as frosting.) GLAZE: 1/4 cup water 4 Tbls. sweet butter 6 oz. sweet cooking chocolate, in pieces. 1/2 cup confectioners sugar 1 1/2 Tbls. dark rum pinch of salt Bring water and butter to boil in small pan. Pulse choc. with sugar 5 times, then process til very fine. With machine running, pour water and butter through feed tube and process till choc. is melted. and rum and salt. Process 5 seconds. Let set at room temp or in frig just until thickened, and no longer runny, but still flowing. THIS IS REALLY LOVELY. SERVE WITH REAL WHIPPED CREAM.             

bluezebra's picture
bluezebra

You will learn soooo much here! And I'm sure we will all be able to learn from you as well. So exciting. :D

Mark, here's an interesting honey bee article from Slate magazine. http://www.slate.com/id/2170305 that discusses the colony collapse we are experiencing.

Cheryl, how fun to be able to make your baked goods for sale! Let us know how the frozen dough works out. I think it will do just fine? A friend of mine makes cinn rolls for Christmas presents and hers are always frozen. I just can't remember if they are parbaked or raw. (It's been awhile since I got any since we were low carb for sooo long! :D )

Ruth in case I missed saying it, welcome to you as well! Your cake sounds lovely. I will add it to my must try soon or cry list!

ch774's picture
ch774

They came out Wonderful you could smell it all over the house. Thanks for letting me know about freezing. Yes, I do sell All my stuff I don't get tempted to eat it. (ha) The Chocolate Cake sells for $20.00

I love to bake and make people happy in receiving it and enjoying it.

I will be here for a long time.

Cheryl