May 31, 2014 - 10:23pm
Hi
Thanks in advance for welcoming me into the bread lovers community you've set up here.
I look forward to learning from you all.
If this works here is a picture of today's loaf.
Jim
Thanks in advance for welcoming me into the bread lovers community you've set up here.
I look forward to learning from you all.
If this works here is a picture of today's loaf.
Jim
Thanks in advance for welcoming me into the bread lovers community you've set up here.
I look forward to learning from you all.
If this works here is a picture of today's loaf.
Jim
Well I'm 52 and I've always liked to cook, sometimes that would include baker's yeast white loaf, rolls or focaccia bread
I really just started playing with sourdough pizza and free-form loaves about a year ago, and a couple of months ago I started making a loaf weekly or every few days.
Nice Loaf and Welcome
Josh
It looks as though you may be able to help others, in addition to furthering your own learning.
Welcome to TFL.
Paul
Your warm welcomes.
Show us a crumb shot...,
And welcome to TFL. You'll like it here.
Wild-Yeast
Is that loaf.
that didn't work.
This loaf was made with a cold ferment then warmed, formed, etc. It was, to my mind, a bit under proofed but had to go into the oven.
critical comments are welcome
and welcome to TFL and SD baking too.
Happy baking
It's a little hard to cut on the first day after baking. It will cut much more easily on the second day when the taste also matures.
Wild-Yeast