The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello Hello from California

Obibi's picture
Obibi

Hello Hello from California

Hey everyone! 

So excited to have joined this forum and I'm so looking forward to interacting with everyone and learning more about home bread making! 

I am a first semester culinary student, and the first half of the semester was spent on breakfast pastries, plated desserts, cookies, and *DUN DUN dundun DAHH* bread! I totally fell in love with the bread-making process, and I mean, once you start eating fresh bread everyday you you NEED it! 

Baking at school was awesome because of all of the equipment (bread oven with a steamer, proofer, super knowledgeable instructor) however, I'm having trouble translating it to home baking. 

My main focus is learning how to make the perfect sourdough at home. I am lucky enough to live in San Francisco, and scored some of our schools 100 year old starter! 

I have a pizza stone, a KitchenAid, a proofing basket, and some razors! 

Any suggestions, sourdough recipes, and new friends are sooo wanted! 

 

Have a great weekend, and happy baking! 

Floydm's picture
Floydm

Welcome!

Lechem's picture
Lechem

You've found a great site. Loads of very friendly and knowledgeable bakers always willing to help and share. 

MontBaybaker's picture
MontBaybaker

Welcome from down the coast!  This is a great site, and I have more recipes bookmarked than it's possible to bake.  Everyone is so helpful.  You have nearby access to Giusto's flour without paying shipping. 

fermentor's picture
fermentor

Hello everyone, I'm fairly new to baking and am having good results in making bread and rolls. At the moment I'm trying to get a good flavour in an everyday plain white roll. Is there a way of doing this without adding seeds etc.