Not sure?
Hi All, I not sure I should post here, feel free to move to appropriate forum if necessary...
I'm a Bread making noob, a TFL newbie, and this is first bread making forum I have joined.
Frankly, I'm surprised, I thought this was an active forum site for breadmaking with a welcoming community of bread making enthusiast, however after posting 3 1/2 days ago a
greet in the introductions forum: and a 1st post in the bread machine forum,
and no replies, no welcome, no comments on my questions, I am "not sure", did I post something wrong, "not sure" if this is an active forum, "not sure" if I am just whining and should shut up, "not sure" if I should just delete account and move on.
Gang, I have participated in several forums over the years, from forum creator, moderator, highly active poster keeping things alive daily, to a casual silent reader, but seriously, this is the first forum, whereas a newbie have not been greeted within a day.
This is a great forum, I been learning for 6 months reading the posts, seeking answers. So to post something negative is maybe a lousy way to start here, or maybe a shout out, like LOOK this may need attention: If you seek encouragement or help, or just post because you like posting, maybe giving back by a simple "welcome to a newbie" or simple comment on a first post, contributes to the overall forum health, and might stimulate more activity, more prompt replies with help, and other benefits for all participants.
wishing you a great day
Welcome to TFL! You are correct in that there is usually a hearty welcome with introductory posts. Not sure why that didn't happen but better late than never.
I haven't used a bread machine in many years so I do not feel qualified anymore to respond to bread machine questions. I will go over to your other post and take a look. You had some wonderful pics!
So welcome! Keep posting!
It could be that some folks, like me, just don't post nearly as much as we used to, including responding to new arrivals. That isn't a valid reason for not offering a warm welcome, so I beg your forgiveness.
It may also be that your post arrived in a flurry of other activity and was simply overlooked. If so, that is regrettable.
Having been active on the site since, I dunno, 2005 or so, I've seen a lot of people come and go. Some I miss, some I don't. Generally, though, TFL has been and remains a band of breadheads who are always happy to find someone else who is similarly inclined. Much of the credit for that has to go to Floyd Mann, TFL's creator and moderator.
Here's hoping to see and hear a lot more from you about your bread baking journey.
Paul
Hi there Clazar123, and pmccool, Thank you so much, I feel officially welcomed. lol ... Sincerely is appreciated that you took time to reply, and extend a friendly greet.
re: Breadmachine, The bread machine is just a mixer, I don't have a stand mixer so I use the bread machine for mixing. I want to get a Kitchenaid 6000 direct drive - refurbished on ebay when I see one for a steal... I like to make pizza and do an occasional pizza party, so a mixer with the capability of handling pizza dough is a must have.
My dough handling actually started trying to make DIY pizza and still trying to learn lol. Bread making, currently averaging about 1.5 loafs per week for sandwich style, and 1 loaf round no-knead dutch oven style every 2 weeks.
I have dough in the bread maker right now mixing and proofing, lol. Still out of bread flour and whole wheat, found a box of Corn flakes lol. The several days old bread (I posted in 1st post) re bread maker) thin sliced and brushed with EV00 then toasted, was too coarse (after grinding in food proc, to replace whole wheat flour), however, I added a little extra water, and it was fully absorbed into the dough, and the sandwich bread came out great. Cornflakes for this current loaf ground up much finer so should work. (note, my regular sandwich loaf was 3/4 brf 1/4 wwf, but am out of both bread & whole wheat, so using 3/4 APF+ something made from a grain to replace the WWF for added flavor.)
I want to venture into sour dough and sour dough starter. So will be posting......
Thank you again..