The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction

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HeathersMa's picture
HeathersMa

Introduction

I think I've fallen in love with this website. I stumbled upon it very recently, and I've already spent far too much time here. My grandmother taught me to make bread almost 40 years ago, and it's always been a kind of therapy for me. There is nothing as satisfying to the soul as producing something that smells and tastes as wonderful as bread -- in all it's wonderful possibilities. It's great to join a community of like-minded people.

GrapevineTXoldaccount's picture
GrapevineTXolda...

I couldn't agree with you more.  This website is the absolute BEST.  I don't know why Floyd doesn't charge us, but hey, be lets hush and maybe he won't get the idea  ;)

Bread making is VERY theraputic.  Some weeks I have so many loaves to share.  Why, just last week I went through ten pounds of flour in two days. :O

Fret not; I'm eating toast, crouton cereal and sandwiches galore.  My waistline is....well, let's just say I've lost my waistline and I love spandex.

Seriously, Welcome to TFL! 

:)

HeathersMa's picture
HeathersMa

Crouton cereal? I've never heard of that, but I think I know what you are saying. Buttered bread cubes, toasted in the oven, and then sprinkled with sugar in a bowl of milk? Wow! That's a real breakfast of champaions.

Thanks for the welcome, and guess what I'm having for breakfast. 

pelosofamily's picture
pelosofamily

We are snowbirds from Vancouver, B.C.  We, of course buy San Francisci sour dough bread at Albertson's.  Why is bread here so crumbly?  Is it the flour?  I use high gluten flour from Costco normally at home.  I didn't realize that all flours were not created equal!  I will travel with my own flour next time.  Bakeries here are terrible.

 

PaddyL's picture
PaddyL

Do you mean bakeries in Vancouver or in the States?

trudy's picture
trudy

Hello, I only joined this week too, I too looooooove the site. I guess most of you guys are accross the water from me, I'm here in the uk. I started baking my own bread back in April/May as the price of bread here leapt virtually overnight and we were paying stupid amounts for real cheap pappy stuff. I have also suffered in the past with, lets put this delicately 'digestion problems' often set off by bread here in the uk. Absolutely no trouble now I am baking it myself. I am VERY amatuer but experimenting and trying new stuff all the time. My neighbours say its very good, my other half is very encouraging too, but I know from reading this site that I have a long way to go yet. I hope to chat to more of you soon and obviously learn lots more too, T xx