April 1, 2022 - 4:17am
Hello Everybody!
Hi All.
I bought a stand mixer over 4yrs ago and I haven’t bought a loaf of bread since!
I love making bread! I’ve gotten pretty good at a few basic recipes, but I’m still running into problems that I just don’t understand. Google isn’t giving me any straight answers, so I decided to join a forum. I’m hoping to find answers from real people I can chat with.
Of course I would be more than happy to contribute with any advice or ideas if I can, but let’s face it. I still can’t even make an edible hamburger bun, (WHYYY LAWD???) that’s why I’m here, but I’ll do what I can.
Looking forward to joining you all in the fun!
Farina
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Welcome Farina If you click on my Avatar
yozzause
you will see i have posted some info on who i am and where i am from. its of great help when we are considering giving any advice to know where in this big wide world the person might be and understanding the conditions they might be having to deal with such as flour quality and availability as well as other ingredients. also climatic environment can affect advice that might be offered. i also think its a whole lot nicer if the person has taken the time to introduce themselves via "my account button" and of late i tend to respond to just those people. You might want to tell us a bit more about the breads that you are happy with and the recipes that you are using and what you think the problem is with the hamburger buns
kind regards Derek
Thanks for the help, Derek.
I clicked on "My Account" and there’s nothing there but my photo, name, and empty boxes. Nothing happens when I click on any of it. 🤷🏾♀️
I also clicked on your avatar to see what you mean, but it says I’m not authorized to see it.
I’m hoping Im not seeing anything because I just joined this morning. Maybe there’s a review period, and then everything will become clear in a day or two 🤔?
Hi Farina there is an edit button that you use to gain access to input your information, and perhaps the authorisation came up if you were not signed in as it allows you to and others to read only and not comment or full accesss until you are signed in from memory. i am intrigued with your name Farina, there is a little ghost town here in Australia called Farina which was named so beacause it is the Italian word for Flour, unfortumately it was outside the reliable rainfall area and ultimately failed and became deserted. Nowadays its of much interest to me as there is a restoration group that goes and works at the old townsite the first building that was restored is the bakery and it comes to life each year in the cooler weather for the duration of the volunteers. One of the many jobs is working in the Bakery and you can nominate the weeks that you are available. i have always wanted to go there and do a spell there but it is a long trek from here in Perth Western Australia 2713 klm to be exact i have attached some links for those that might be interested in this little gem especially now that travel is becoming a possibility
https://farinarestoration.com/history/the-backery/
https://farinarestoration.com
https://www.facebook.com/farinareno/
https://farinarestoration.com/volunteer-registration-2022/?fbclid=IwAR3bJ4AV7B-5KpyFEOc36335MNIAy7-z_SzGwcFpiaVDuA438harf09U7ls
kind regards Derek
Welcome Farina. I think this is the best bread community I know. No egos; just great members, professional bakers, retired bakers and home bakers with a wide range of experience.
Cheers,
Gavin.
Well said Gavin now Farina (Sth Australia) wouldn't be such an epic trip for you my friend. How did you go with the Victorian red wheat ?
I Have just had a thought perhaps we should try to get the Australian TFL folk to rally for FARINA 2023!! or just TFL folk from where ever.
Hi Derek,
No luck with red wheat source over here. I've passed through Farina (SA) in 2007 and stayed one night at the camp ground. Dirt roads but mostly ok. I wanted to travel the Outback Hwy from Quorn to Birdsville. From there we headed to Mount Isa where we got back onto some bitumen. Farina is about 1,400 klm from here, about 4 days at the rate I go. I don't remember the bakery, but worth a second look in the future. How many takers do you think we would get for a visit? Cheers.
Welcome to TFL Farina, I hope you join in on discussions. Make sure you share your bakes with us as well, a great way to document your bakes is to use the blog function. Through your account you can post in your blog and we will all be able to see your baking.
Happy Baking
Benny
Good hamburger buns are a little like saying good ice cream or a good pizza. How would you define what you are looking for in a good hamburger bun? Personally, I like a huge open crumb and a chewy crust.