The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from central Massachusetts

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Tina Marie's picture
Tina Marie

Hello from central Massachusetts

I came across this site as I am looking to expand my bread making skills.  I've only been making bread for a few months now, but am hooked on the taste and better nutrition of homemade bread -- as is my husband, family, and friends.

So I'm hoping to find more recipes and get tips to become a better bread maker.  :)

Ford's picture
Ford

Welcome.  Floyd Mann is our host.

Ford

Tina Marie's picture
Tina Marie

Thank you.

Does the site have a dictionary for the all different terms and abbreviations I keep seeing?  For a newbe like myself, it looks like Greek  to me.  :)

sandydog's picture
sandydog

This is not an uncomon, reasonable, request.

The Glossary in the Handbook section is pretty good - Also see previous discussion at

http://www.thefreshloaf.com/node/25240/tla039s-jargon-and-newbie

Happy baking, and welcome to the site.

Brian

 

Tina Marie's picture
Tina Marie

Thank you very much, Brian!

dabrownman's picture
dabrownman

you have come the right place!

Welcome and Happy Bread Baking

Tina Marie's picture
Tina Marie

Thanks for the warm welcomes!

Sandydog, thank you for the link and for directing me to the Handbook.

After skimming through the handbook, I now know why a couple batches of bread have ended up with flat tops.  Now I just need to figure out why some of my bread tends to be soft, while others tend to be as dry as the Sahara.

It's a learning process and I'm glad to see I'm in the right spot for corrective direction.  :)