The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie in MS

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Eray's picture
Eray

Newbie in MS

Hello to everyone, I'm so glad I found this site.  I had always wanted to give bread baking a try, but never found the time until I was hit with a bizarro injury back in June (who dares the grim reaper while playing tennis of all things?!?), leaving me stuck at home until given the go-ahead to return to work.  I've certainly found many ways to turn this misfortune into a fortune, and this has been one of them. 

While I just got started, I'd like to share one thing to a few other newbies (who may take my advice or not) that I noticed who are frustrated while getting started.  Lesson No. 1 that I had to teach myself:  Don't take it so serious!  Have fun!  (caveat...unless this is your job, ignore me)  I was so stressed the first time I baked while following the directions from here, and just knew it was ruined and a waste of time, but when I pulled the loaf out of the oven, that awkward looking little thing turned out to be alright...especially with a little honey or peanut butter...lol.  The very next night I was throwing caution to the wind, probably even worrying my wife, but I took some recipes off the internet, some from a cookbook at home, and a little "what the heck" attitude, and managed to put together my first focaccio that my wife actually said "might be as good as some I had at a restaurant."  I'll take that as a victory!

I still have tons to learn and hope to keep learning from others here who have light years of knowledge compared to me, but to others like me getting started, remember to just have some fun, and don't be afraid to take some chances while you're learing!  Hope to chat with others in the near future. 

dmsnyder's picture
dmsnyder

Hi, Eray.

Welcome to TFL!

It sounds like you got handed lemons and made lemonade ... errrr ... bread.

Read the lesons. Peruse the bread porn. Pick a kind of bread you really want to make and keep making it until you master it. You will advance most rapidly that way.

There are some wonderful bread cookbooks available. The best have a lot of basic explanation of the "whys" as well as the "hows." The better you understand the variables in ingredients and techniques, the better you will be able to consistantly make good bread.


David