The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Greetings!

Dough Jo's picture
Dough Jo

Greetings!

Hi All, 

I have "trolled" this site all fall and winter as I've embarked on learning how to make a decent rustic, whole grain boule. This website is an amazing wealth of good people, great humor, and kind words of encouragement.  It has been a truly refreshing experience learning from all the wise, bread gurus on this forum.  I am tremendously grateful for it's existence!  Thank you for all the work you do to make this happen.  

I am proudly and officially coming out of "troll" status to join you all in the love of good bread.  I live in a very small rural town in NH (where it is impossible to find a decent loaf of bread) and decided as an avid DIY person - to attempt it myself.  Lo and behold I've found the process of making bread to be so relaxing and meditative that it has really become a part of my daily life.  And, well, eating it with a good cheese and wine isn't bad either...

Best wishes to you all,
Dough Jo   

Danni3ll3's picture
Danni3ll3

We are very happy you decided to leave lurkdom and join us! Looking forward to your posts!

Lazy Loafer's picture
Lazy Loafer

Good for you for coming out! We look forward to all your posts and sharing knowledge.

Ford's picture
Ford

Welcome to our little world; Floyd Mann is our host,  When you get comfortable with the commercial yeast, then venture out to sourdough bread.

 

Ford

Dough Jo's picture
Dough Jo

Thank you Ford. Yes! One of the discoveries that brought me to this site was my desire to learn more about levains and wild yeast. George -my rye starter (right) was created from the wisdom and recipe of the great sourdough lady here on this forum. Indeed, they are named for Martha and George Washington. When creating the starter I had difficulties getting them going, so I brought them to my sister's very old house (1780's) thinking if any house had some yeast kicking around hers would. Not sure if it was just timing, but the week of staying there seemed to help.

dabrownman's picture
dabrownman

for each other and the process of making bread is what keeps the world on an even keel:-)  Way better than slitting your wrists and laying down in the gutter, especially if the wine, cheese, bread and cured meats are not very good there:-)  Welcome!  Most of us know exactly what you mean and that awful place we came from......Happy baking 

Dough Jo's picture
Dough Jo

Oh my, yes!  Thanks Dabrownman!

Dana D's picture
Dana D

so glad to have you! Welcome to the community

Arjon's picture
Arjon

It seems you may not be aware that in the context of the Internet, trolling (verb to troll, noun troll)is the act of being deliberately argumentative / inflammatory. Reading without commenting is called lurking (v. to lurk, n. lurker). In any case, welcome to TFL. 

Dough Jo's picture
Dough Jo

Arjon, thank you for the clarification!  I was thinking more literally, like the Scandanavian mythic Troll that lives in caves but watches from afar.  My awareness of forum/digital speak is limited.  I am equally as horrible with all the texting/forum acronyms that are used.  At any rate, I'd rather not be a lurker and I certainly do not want to be considered a digital troll.  

cgmeyer2's picture
cgmeyer2

Welcome Dough Jo. Prior to discovering dabrownman's NMNF starter i maintained 2 starters also. Sadly, Arthur & Carl are no longer with me. However, my breads have improved tremendously with NMNF starter. you might give it a try.

btw, you're not a troll just a lurker. i've been there in the past. this site is a  tremendous info of bread & cooking wealth.

 

Claudia