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 Submitted by MamaHen on October 2, 2008 - 7:57am New here tooHello all! I am rather new here too. I joined a couple months ago, and then lost the link. But now I have it saved so I can visit regularly. I love to bake, especially breads, and with the weather getting cooler here, it has really motivated me to get the oven going. I bake all of our breads (normal every day bread) but I also like to experiment with other things, make up recipes and such. I look forward to participating here and learning from others with more experience in the bread world.
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Welcome!
Hi, MomaHen.
Welcome to TFL!
David
Welcome!
Welcome, this is a great place to share and learn!
Eli
Hiking Avatar
Another hiker who bakes, or another baker who hikes? I can never get that straight.
Where do you hail from?
Me? Mich.
Mike
_______________________________________________________
Redundancy is your friend, so is redundancy
Hailing from
I hail from North Carolina. I grew up in Wisconsin, but hubby's job brought us here to NC.
high altitude
New member
Not sure I have done this right. Want to know how high altitude affects the whole process (time, yeast)
etc.
Thanks--Gaffer
Welcome
MamaHen, Welcome to TFL! This is a great site. I look forward to seeing your baking creations and learning from you.
Gaffer,
Here's a thread you may find helpful on high-altitude baking:
http://www.thefreshloaf.com/node/5699/newbie-here-denver-question
Soundman (David)
High altitude
Thank you for web sight, it was helpful, I'll try to send you a photo of my first loaf
Bill Gaffney