The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Gedunkleberg's picture


Hello, Fresh Loaf friends! My name is Rachael, and I live in Nashville, Tennessee. I very recently discovered my love of bread baking (I baked my first "loaf" about a week ago), though I have always loved eating the stuff. Cooking is a big hobby of mine, so I suppose it was just a matter of time before I made the leap to baking. My first "loaf" was actually a Tuscan flatbread (though it does use yeast) that I made from a recipe I found in Bon Appetit. It was quite tasty, so I made it again yesterday with a few minor adjustments. I think I am going to try making my first real loaf this coming weekend with the basic recipe provided in Lesson One. I am so excited to have discovered this new's cheap, fun, creative, relatively easy, and you wind up with an end product that you can eat and share with your friends. What more could you ask for?


longlivegoku's picture

Welcome to the site. There is nothing more that I can think to ask for. Always great to see new "faces" and hear new stories on the site.


JMonkey's picture

That book, by Peter Reinhart, is an absolute must-have for any budding baker. It's the rarest of all cookbooks: informative, well-written AND beautifully illustrated with mouth watering (and instructive) photos.

I can't say enough good things about it. And to think he's coming out with a whole-wheat book sometime in the next year ... yeowza.

Have fun baking!

Gedunkleberg's picture

I actually checked this book out from the local library a few days ago. I read all the sections up to the "formulas" almost immediately, and I feel like I've already learned a lot about baking bread. It is extremely helpful to know what happens to the bread on a molecular level in all of the different stages.