The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

anyone from Montreal?

March 14, 2009 - 7:13am
Anonymous baker's picture
Anonymous baker (not verified)

anyone from Montreal?

Hi,

I signed up last week and enjoying the fresh loaf forums and blogs.  Floydm has created a wonderful community.  Any fresh loafers from Montreal or Ontario or anywhere from Canada?

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PaddyL's picture
PaddyL
Mar 14 2009 - 7:29am

And Floyd was born here, he who runs thefreshloaf.com.  I live in Montreal West, and have been baking most of my life, everything from bread to pastry.  Last year I got two different sourdough starters going, mostly because of what I'd read on this site, but I also make other breads.  Welcome to the Fresh Loaf.

qahtan's picture
qahtan
Mar 14 2009 - 10:29am

Hi I live in the Niagara Peninsula, Ontario.

 I am sure you will enjoy The Fresh Loaf.                             qahtan...

 Happy Birthday PaddyL ;-))

PaddyL's picture
PaddyL
Mar 14 2009 - 9:05pm

Robin Hood, little bird named the Phoenix, possibly?

gosiam's picture
gosiam
Mar 14 2009 - 9:18am

I've been on TFL for over six weeks.  It's the first thing I read in the morning and also, every chance I get throughout the day.  I never thought bread baking would be so inspiring and so.... time consuming.  Oh, also the TFL side effects - I am suffering from the separation anxiety, in bakers' terms this is the sourdough discard process that I have trouble to go through.  Still can't do this and I end up with astronomical amounts of starter, hence my long baking spells.  Can anyone relate?

Many good bakes to all of you!

Gosia

 

ques2008's picture
ques2008 (not verified)
Mar 14 2009 - 10:35am

Hello fellow Canadians,

Thanks for responding.  Didn't know floydm was born in Montreal.  Wish I had his software and programming talents as this is a wonderful site.  It's about time I learned joomla and drupal but I'm hooked on bread baking.  I baked my first bread in February and since then I've gone bonkers.  Stocked up on all purpose flour, bread flour, wheat flour and cake and pastry flour.

I haven't graduated into sourdough starters or hearth breads yet (altho I've bought an oven stone already, waiting to be used).  I have done raisin breads and challah so far. 

This afternoon I'm trying 2 color bread - like a marble rye bread but I'm not using rye flour, just a slight variation.