The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Greetings from The Netherlands

Dutchess's picture
Dutchess

Greetings from The Netherlands

Hi All,

Apologies had my intro as a comment instead of posting it here. 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

Jon OBrien's picture
Jon OBrien

Great user name. Very punny.

Dutchess's picture
Dutchess

Thanks Jon, easy does it :)

tom scott's picture
tom scott

Hi Dutchess,
Loved Amsterdam in the 60's & 70's while stationed in Germany.
Have you looked at this site?
http://www.weekendbakery.com/posts/a-flour-experiment-part-2-comparing-flour-from-different-mills/

It's Dutch
One of my favorite sites - after the Fresh Loaf of course.

Dutchess's picture
Dutchess

Hi Tom,

Amsterdam is still there, alive and kicking! Book a city trip, browse this website http://www.iamsterdam.com/en/ and re-visit the same places or find new ones.

WeekendBakery.com sure is a great bi-lingual source, used their description to re-make my Rye starter which took off very lively. Alas after the summer break, only my whole wheat and A.P. flour starters survived, have to prepare a new one very soon.

RongHua