The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

new to this site and wow!

sidthesloth's picture
sidthesloth

new to this site and wow!

I'm new to this site and wow! I'm in bread heaven =D I just started making bread a couple of months ago. My main reason was that the cheap ones aren't as good and the good ones are pretty expensive. So I thought I'd try a hand in it. It was scary starting out at first but as I made some breads it started to be less intimidating ... although I did make some really bad ones while experimenting. Somewhere along the way my interest went beyond financial and into appreciation for the art of bread making. I already learned a lot from this site in the introduction to breadmaking. It was very enlightening without being condescending. I've been here for less than 30 minutes and I'm loving it! =D

Hoping to learn a lot and meet people with the same interest.

 

Lee

dmsnyder's picture
dmsnyder

Hi, sidthesloth.

Welcome to TFL!

It sounds like you found the right place. So, do you have ideas about the kinds of breads you want to learn to make?


David

sidthesloth's picture
sidthesloth

Thank you for the welcome. =) I was thinking of making the blueberry cream cheese braid. I saw it while browsing and it made me drool hehe. I'm actually looking for a loaf that's really really soft and buttery. I'm still on the look out for that kind of bread but meanwhile life beckons and I really must have lunch. =D

 Lee

Trishinomaha's picture
Trishinomaha

The bb cream cheese braid was one of the first breads I made when I happened upon this site two years ago. It went together pretty easily and Floyd's step by step instructions were great. I say - give it a whirl! It's really fun to turn out something that's good to eat and looks very pretty and professional.

BTW, welcome to the site. You will learn a lot here.

Trish

sidthesloth's picture
sidthesloth

I'm planning on making the braid bread (hehe pun intended) today. Do i need to adjust for altitude? I live in a place where the average elevation is somewhere between 3,000-5,000ft above sea level.

Thank you for the welcome =)

 

Lee

Mike Avery's picture
Mike Avery

3 to 5 thousand feet isn't that biga deal.

 

In general, try a recipe then adjust if it doesn't work.  Having baked as low as sea level and as high as 9,000 feet, and having spent 8 years at 7,700 feet, I have a bit of background.

 

So.... I feel safe in saying, don't worry about 3 to 5 thousand feet.

 

Mike

 

sidthesloth's picture
sidthesloth

Thank you Mike and apprentice, I made the bread this morning and it turned out pretty well (for a newbie) hehe. Thank you for the advice. =)

apprentice's picture
apprentice

Our Canadian team placed second in the qualifier for the baking World Cup largely because of inexperience in baking at high altitudes. The competition took place last year in Mexico at the SAFMEX baking centre, which is 8,500 feet above sea level. Water boils there at 197.2F instead of 212F. Resulted in lost points for final weight of products. But they were only 12 points behind the first-place Mexicans, who had been baking at the Centre for a week! All good experience.

So just remember that when you represent your country at the Coupe du Monde!!! :)