The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from North Carolina!

Rube Goldberg's picture
Rube Goldberg

Hello from North Carolina!

I have been lurking around this web site for a couple of years and finally decided to sign up. I wanted to thank all of you for the help you have been unknowingly giving me for some time. I have been taking your advice, trying your recipes, and following your links. My baking has improved considerably. I find it endlessly fascinating that bread can be so simple and so complex at the same time. Oh by the way, I am just an amateur baker, so if I say something dumb please correct me as gently as possible. Thanks again!!

Maverick's picture
Maverick

Welcome to the next step in your journey. Feel free to ask questions or post your latest victory/failure. What kind of breads do you like to make?

KathyF's picture
KathyF

This site is great, isn't it! I have learned sooo much from here. Looks forward to seeing your breads!

AbeNW11's picture
AbeNW11 (not verified)

..."Shalom"

- Abe

Rube Goldberg's picture
Rube Goldberg

Thanks for the welcome. Maverick, I have been baking my way through Peter Reinhart's BBA. I really like his Italian bread and the cinnamon raisin walnut bread. Does anyone say "Shalom out"?

Maverick's picture
Maverick

Be sure to post some pictures of your breads along the way (with crumb shot of course). There is a lot that can be interpreted from a visual of the final product.

I love BBA, but lately I seem to be making a lot of ciabatta using the method from Ciril Hitz. It is a 78% hydration dough with an overnight poolish added and no oil.

I will probably be making Maggie Glezer's pumpkin challah for Thanksgiving (but without the spices). I might just make it into single knot rolls though. But I normally love to make a six-strand challah when I make one.

I laughed at "Shalom out" :)

Dutchess's picture
Dutchess

Like many before me, I have been visiting the site on and off reading questions, comments for tips or solutions. Mainly trying to get a grip on the flours, finding the same equivalent on of from different continents used in various recipes. Especially since I buy flours from the Dutch flour mills, there is not much information either in Dutch or English on comparison information. Apparently the main reason is the differences in milling processes all over the world.

So it comes back down to hands-on baking experience, the trial and error process shared by all bakers, professional and amateurs for the love of artisanal en pastry baking. Love to peek and seek more recipes, just love food diversity on our table.

RongHua Ching - Asianfoodtrail