The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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crunchy's picture
crunchy

New member intro

Hello, I'm a long-time lurker but am just now starting to comment and post things here. I've been baking bread seriously (several times a week) for the last year or so. My two most-used books are Peter Reinhart's BBA and Dan Leader's Local Breads. I love all things sourdough and especially dark rye sourdoughs. Glad to be here!

dmsnyder's picture
dmsnyder

Hi, Crunchy.


Welcome to TFL!


It sounds like there might be a space in you bookshelf waiting for "Bread" by Jeffrey Hamelman. He has an outstanding section on rye breads and rye sours.


David

Floydm's picture
Floydm

Welcome to the site!


Those two books are great.  I agree with David that if you are looking for more advanced information Bread is a good companion to those.

crunchy's picture
crunchy

Thanks for that advice, David and Floyd! I went ahead and ordered that book (through TFL Amazon link, of course) -- I've tried out all of Leader's rye recipes and am hungry for more.

holds99's picture
holds99

I agree with David and Floyd re: Jeffrey Hamelman's book "Bread".  It's a terrific book filled containing vital information about the baking process (first 92 pages in particular) and great recipes. His 3 versions of Vermont Sourdough are true winners as well as his rye breads. 


Glad you've joined us.


Howard

crunchy's picture
crunchy

Thank you, Howard.

stevel's picture
stevel

im new too, i dont have the "bread" book, but a friend showed it to me and i made the "eat more bread" sign out of sourdough, but i dont have the skills to post it here. its on facebook under steve linnell if you wanna see it!


 

gavinc's picture
gavinc

This is the right place for inspiration, feedback and darn good advice. Lots of skilled bakers that are members here, amateurs and professionals.  My sourdough's weren't good enough to brag about until I purchased Hamelman's Bread book and read the theory in it about 6 times over.  I also watch for useful hints by reading the commentary on TFL - you'll learn lots.


Cheers,


Gavin.

Ricko's picture
Ricko

Hello to everyone! I found this site as a result of a sourdough search. My two favorite books are Reinhart's  and Dan Leader's Local Breads. I'm sure most of you sourough addicts have these two books, and if I may get your input on some of the recipes found therein from time to time, that would be greatly appreciated! I'm located in Rockford Michigan. I've been making bread off and on for a number of years now and find that the sugar and commercial yeast breads just don't do it for me anymore. Thus the new love for sourdough!

holds99's picture
holds99

It's good to have you join us.  Two of my favorites from Leader's "Local Bread" book are French Country Bread (pain de compagne - pg. 90) and Pierre Nury's Rustic Light Rye (pg. 150). Nury's Rustic Light Rye is an absolute winner and, for a while, one that has been frequently posted and discussed breads on this site.  Use the Search funtion (left column on this and the home page) and key in "Pierre Nury Light Rye" and you should get quite a few hits. 


Good luck and keep us posted,


Howard