The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Florida

docpat's picture
docpat

Hello from Florida

Greetings from the sunny state of Florida, where if you don’t bake your own bread, you are relegated to eating a white tasteless pasty mixture of flour and water sold in food stores as, ugh, bread. I am a regular contributor to another baking web site and found you all quite accidentally through a link when searching for a recipe for Struan. I have been lurking here for a while and I think I will fit in well. On that note, I thought it was time to introduce myself.

 

I began baking breads twenty-five years ago. A friend that baked breads showed up at my doorstep one day and informed me that she had no money to buy me a gift for my birthday, but because she knew I liked the breads she baked, she was going to teach me to bake breads as my present. It was truly a gift that has kept on giving. To this day, every time I bake, I think of her.

 

I bake everything from bagels to pizza, from pumpernickels to white sandwich loaves, from dinner rolls to challah, from sourdoughs (my starter is four years old) to breads I just make up as I go along. In fact, I very rarely follow recipes. My wife says it is a control issue thing. I look at a recipe and use it as an idea spring board. To me, bread is like mashed potatoes; wonderful by themselves, but an ethereal canvas just ripe for other ingredients to be combined with. As an example, I took the recipe for Struan on this site and added brown rice, corn meal and a five grain and seed mixture and topped it with sesame seeds.

 

Thank you for providing this site and I will try to contribute at least as much as I take away. ~Docpat

Mini Oven's picture
Mini Oven

Jump, kick into the air touching toes, land hard, karate punch, yes! 

Welcome docpat to a great inspirational spot.  

Mini O

ehanner's picture
ehanner

Docpat you sound like you know enough about the kitchen to enjoy yourself. I hope you have the ability to post pictures of your work. I look forward to seeing your style.

Eric