The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Howdy from New York

mburns87's picture
mburns87

Howdy from New York

Hey there bread pals - after years of lurking and using The Fresh Loaf as a resource, I'm finally taking the plunge and making a forum account.

I've been making bread for three or four years now, but over the last six months I've really taken steps to try and professionalize my understanding of the breadmaking process. I've managed to fill a few notebooks with key info from Peter Reinhart's Bread Baker's Apprentice, Hamelman's wonderful 'Bread', and the FCI's Fundamental Techniques of Classic Bread Baking. 

At this point I'm maintaining a year-old mother culture, and I work mainly from a 60% hydration levain for sourdough and a 110% hydration levain for experiments in pan de cristal. I'm also trying to get the hang of Baker's Percentages/Math so I can start branching away from fixed recipes.

Would love to connect with passionate bread bakers here and learn more about building technique!

DanAyo's picture
DanAyo

One of the forum’s super skilled bakers just posted his Pan De Cristal bake.
http://www.thefreshloaf.com/node/62145/pan-de-cristal-cracking-code

Glad to decided to join the group.

Danny

Turbosaurus's picture
Turbosaurus

Hello neighbor,

I’m Paula, also from NY, Yonkers to be exact.  I don’t bake enough to get good at it, so I signed up the day I found the forum, today.  Baking bread is NOT like riding a bike.  I'll get on a baking kick for a month or two tweak everything till one recipe is perfect, then life gets busy and 6 months later I’m thinking.. now where are my notes... which of course I can never find, probably b/c I write them on back of a grocery store receipt, or they get greasy and I throw them out.  See you around,