The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread baker in WI

ElbaLiz's picture
ElbaLiz

bread baker in WI

Greetings from snowy Wisconsin.  I have been baking bread routinely now for 15 years or so, have burned out/damaged/destroyed 2 Kitchen Aide mixers and have recently purchased an Electrolux DLX (Swedish).  I started grinding my own grains about a year ago and my baking experiences and products are endless. My husband, kids, neighbors and co-workers reap the benefits of my obsession!

Too many recipes, too little time!!!!This site is magnificent, thank you to whomever.  I look forward to gleaning and contributing info.

Liz in WI 

TableBread's picture
TableBread

Welcome to the forums!  I absolutely love these forums, no question/problem/topic is too big or small!

 

~TableBread

http://tablebread.blogspot.com

 

 

browndog's picture
browndog

Hi, Liz--I spent many years in the Green Bay area, still have a spot of family there, though I haven't been back in ages.

Welcome to the site. 

Drifty Baker's picture
Drifty Baker

Welcome to the most informative bread forum on the net.  I live in Minnesota and agree with you, it does get cold and snowy up here but now is the best time to bake.

Where are you from in Wisconsin?

 

Scotty 

ElbaLiz's picture
ElbaLiz

Hi Scotty,

I live about 30 miles northeast of Madison, Columbus.  We hope to get to St. Paul to visit family and see Garrison Keillor.

I'm hooked on baking, grinding my own wheat, adding other seeds and stuff.  I also make a pretty darn good biscotti!  Do you have a specialty?

Thanks for the reply. 

Liz

scott lynch's picture
scott lynch

Liz, I guess if I had a specialty it would be sourdoughs.  I like to incorporate grains and seeds, but I generally add them to doughs that are predominantly white flour--I really prefer a nicely risen loaf with an open crumb.  I also love making pastry--mostly pies and croissants, but I am still in the learning phase with the wood-fired oven and I am a bit nervous about committing things that represent so much invested time and money.  Flour and water are cheap--I don't mind experimenting on those, but when you start talking about a pound of butter, plus eggs, fruit, and the rest, I have so far stuck to the controlled environment of an indoor oven.

I often bake during the week--not sure if that could ever work for you, but occasionally do fire the oven on weekends.  Not sure what is the best way to email privately, but I'll take the risk--keep in touch at slynch101 (at) charter (dot) net and we can try to coordinate.

Now I have to go make a new oven door--I incinerated the last one.  Ooops. . .

Scott 

scott lynch's picture
scott lynch

Hey Liz,

Also in Wisconsin, also have a new DLX mixer.  If you are near the Madison area and would like to bake in my wood-fired oven some time, stay in touch.

I don't sweat the snow--once the oven fires up it all melts off, and there is so much heat coming out through the door that you would swear you were in Death Valley! 

ElbaLiz's picture
ElbaLiz

Hi Scott,

I live about 30 miles from Madison, Columbus. I'd love to try your wood-fired stove, how exciting!  Life gets better and better!!  Happy New Year 

Thanks,

Liz

Drifty Baker's picture
Drifty Baker

Liz and Scott,

I am a member of the St. Paul Bread Club.  We are having a quarterly meeting of the club on February 9.  If you are going to be in the area you would be welcome to attend.  You can go on-line here http://www.spbc.info/ for more information.  I will be going to one of our "Slice" meetings tonight.  These are much smaller monthly meetings scattered around the Twin Cities.  The Bread Club is trying to get a community based, wood fired oven built in a park here in the Twin Cities.  It would be fun to see some pictures of your oven if you have some you can share.

 

Scotty