Hello from down south in Texas
Found this site a few months ago with all the wonderful pictures of bread. I baked my fair share of bread in loaf pans in the early 90's. Now most of the bread I bake is in the form of thin pizza or bierocks. Made some no knead bread where you cook it in a crock in the oven and that looked pretty fancy and tasted great. Down here the grocery stores don't carry much in the way of flours because people just don't make bread down here. Everything is served with or on tortillas. No kidding. I think bread spoils down here too fast. I am retired so I have plenty of time to make bread, providing I can find some rye flour and gluten which I'm still looking for. We, my wife and I, were originally from Kansas but after we retired we moved down here to Texas to be near our grandchildren.
This is a great place. You will learn a ton here.... and btw, you can always order your flours on line. Shipping costs are a lot.... but often worth it..... just my 2 cents.
hester
Hi
We lived neat Houston for about 5 years, too hot and humid. Watch out for weevils in your flour.
Hi! Having lived in the tropics, I used to store flour in the fridge/freezer. Especially wholewheat flour, the bran and germ can become rancid. Bob's Red Mill will ship for free if you order over $59 worth of stuff and have a nice selection of flours, especially you are just starting out. Sourdough breads (goes hand in hand with rye) usually have a longer shelf life than bread made with commercial yeast. Lastly, don't store bread in the fridge. If you need to, freeze them.
Happy baking!
that Bob's Red Mill carries rye flour and gluten and some other fun stuff!
I hadn't even thought of weevils! We are pretty wet here, but nothing like Houston. I never thought of this forum helping me find bread baking ingredients either. Thanks!