The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from a new member.

wadam's picture

Hello from a new member.

Hello everybody.  My name is Adam, and I just found this place.  I've been baking bread for around 10 years, but only in the past year have I gotten really interested in improving the quality of what I do.  I'm terrible at following recipes -- I have always, and continue to, bake almost entirely by feel -- but after much experimentation and a lot of cookbook reading in my spare time, I think I'm on to some things.  Recently, I've been making a lot of variations on Peter Reinhart's baguettes in BBA; and right now, I have a french country-style miche -- a recipe that is almost entirely my own invention -- proofing on the counter.  My interest has been mostly in french, italian, and SF-style sourdough breads, but I'm always looking for ideas and techniques to expand my repertoire.

dmsnyder's picture

Hi, Adam.

Welcome to TFL!

You will find enough "ideas and techniques" here to keep you entertained for quite a while. Hope you will share some you've acquired in your own experience.


holds99's picture

As David said, lots of information and tips available on this site.  Nice people and really good bakers here.

Howard - St. Augustine, FL