The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Canada

Cinnabon's picture
Cinnabon

Hello from Canada

This is the first forum I have ever joined.  I read many posts by the members and am impressed with the information supplied.  

In the infancy of my training in the culinary arts I have learned many great tips, especially in baking, however I didn't follow that path in life but still retain the skill-set to keep my family fed in nutritional, great tasting foods.

My love for baking and experimenting with new techniques has been a hobby of mine for years, I still nurture a 12 yr old sourdough starter which I named Oscar! lol.  Well Oscar has served me well over the years but not until I had a reality check in one of my family members health changing, did I pay such close attention to what flours I was using.  I would always buy the best organic flours I could find however, it wasn't until recently that I googled home milling grains that I decided to take my bread making to a new level.

The health benefits are too important to overlook,  I am currently researching electric run grain mills for home use and how to extract bran and wheat germ for baking, to make such items as Pizza which requires a 00 strong flour.  I came across your site and many of my questions I have been addressed here in posts.

I will be spending time on this forum reading such valuable information supplied.  I would like to ask if any members have a preference when baking pizza dough in a home oven find a pizza steel to give a crunchier, pizzeria crust than from a baking stone?

Thanks so much,  

Floydm's picture
Floydm

There are a lot of Canadians here. I'm in Vancouver.

Cinnabon's picture
Cinnabon

Thanks Floydm!

I used to live in Vancouver!

I will be moving back there next summer!

 

Benito's picture
Benito

Hello from Toronto and welcome to Fresh Loaf Forums.

Benny

GlennM's picture
GlennM

Hello from Cambridge, On

Cinnabon's picture
Cinnabon

Thanks so much Glenn!

Cinnabon's picture
Cinnabon

Thanks so much Benito!