UNDER CONSTRUCTION
As I've read through the TFL archives, I've appreciated the "index" posts that some users create. Since I'm going to try regularly using the blog feature of this site, the first post seems a sensible spot to reserve for such. Of course, it will be a little sparse for a while.
To the folks reading this contemporaneously, sorry for the double post!
ABOUT MY BAKING
I primarily work with 100% freshly milled flour (or minus some percentages for vital wheat gluten). I value flavor, texture, and suitability to the intended eating experience. I aim to limit or eliminate added oils and sugars from most of my cooking, though figuring out how to do so in baking while still achieving my goals will take some investigation.
For the time being I am appreciating the consistency that instant dry yeast and/or chemical leaveners provide so that I can learn and explore other aspects of this wildly variable process.
Relative to many of the posters here, I'm an inexperienced baker. I'm still learning, often the hard way, and have a long way to go. Unless otherwise specified, I don't intend my entries in this blog to be instructional; rather, they are descriptive of what I have done.
I hope I'll have something interesting here for you — some day!
– Regis
- VerdigRegis's Blog
- Log in or register to post comments