February 28, 2010 - 8:41am
New here and hailing from Chicago, IL
I just wanted to introduce myself quickly, since I already have a few questions brewing in my head. I have been baking bread for a number of years off and on , but now that I have a family and desire to make healthy things for them I have been baking a lot more often. Being from Munich, Germany, makes me LOOOOVVVEEEEEEEE German breads and they are definitely my favorite to bake. Reading a lot of the posts on this forum, though, definitely puts me into the awestruck-feeling-like-a-novice category.
I can't wait to try out some breads that are not of the german variety, since my husband prefers a lighter loaf.
Christina
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Sorry to hear about your husband's tastes in bread, because I'd love to hear more about the hefty German loaves you are used to. Any possibility of sharing your formulae or techniques with us?
Oh, and welcome to TFL!
Paul
Thanks for the welcome, Paul!
I am more than happy to share the .5 cents I know about bread baking, but as I said above, reading all that goes on here definitely makes me feel clueless. That being said, I have made some breads that I like and that definitely remind me of home(check out my question in the sourdough chapter about retarding in fridge). One of the breads that I need to make again is a hearty rye, with wheatberries and BEER!YUMMY!
If that sounds interesting to you, I will post it.....haven't made that one in years, though, so not much advice.
Christina