The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from North Carolina, USA

Gentle One's picture
Gentle One

Hello from North Carolina, USA

I've posted one or two times, but never introduced myself.  I have baked some bread off and on over the years, sometimes with success (finally found a bread recipe with no salt that still tastes good for my friend who is on a severely restricted sodium diet = success), sometimes not so much (one time I think I left out the yeast on a bread I tried to make = not good at all!).  I've done a bit of no-knead, and tried some sourdough (both with mixed results).

I have been lurking here for quite a while, and learned a lot, so thank you, all, for the teaching/information.  I think the best idea I've received so far is to pick one recipe and keep making it until I have a good bread that I can repeat.  Now, just to put that into practice.

I'm glad to be here, and hope someday I can contribute a success or two.

Danni3ll3's picture

I should be more disciplined like you and try to stick to one bread until I have it down pat, but I am having too much fun throwing different things into my breads, although I must say that I have settled generally into one method that seems to be working for me. (Holy run on sentence. Oh well, the grammar police isn't around). I am looking forward to seeing pictures of your breads!

jimt's picture

Welcome from another newbie and fellow North Carolinian. I too have been mostly a lurker but have managed to receive a few important bits of timely advice just by asking.

nmygarden's picture

Floyd is our moderator and site manager, and he's also a fine baker! Welcome - bring your ideas, experience and questions. we share the successes, mourn the losses and troubleshoot our near-misses. It's all for good eats and fun.