July 16, 2023 - 12:51pm
Hi. Am I doing this right?
Hello bread folk,
With all the drama going on in Reddit, I asked my fellow Redditors for other bread machine site options and, lo and behold, your formerly newest member RyeSmile answered my call!
It might take me a few to get my feet wet, but I look forward to participating in lively discussions about bread. I too will likely spend most time in the Bread Machine section with hopes to learn from other areas as time goes on.
Let's make some bread!
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Remember that this is a world-wide forum. Tell us where you are generally located when you post as it helps determine the advice or the vocabulary.
Lets bake some delicious fun!
So sorry, but not a problem.
I shall from here forth be known as 'Tombreadian, he who hails from the East Coast of the United States'. Kidding!!! I live on the West Coast! 😁
I have three bread machines, a WelBilt ABM-100-3, Oster CKSTBRTW21, and a Zojirushi Virtuoso Plus.
I'm pretty fluent on most forms of English, except Pidgen. I measure using all forms, but prefer using weight. Baker's math is important to me for both calculating hydration as well as scaling recipes up or down.
I've made many hundreds of loaves over the years, but still have issues with the differences between seasons; Winter simply works better out here. Lots of collapsed loaves this Summer, almost like the climate is hotter than it's been in the past... I dunno. I don't have any specific questions yet as I'm still ratcheting down the yeast.
I'm glad to see you here!
Today I made King Arthur's 100% Whole Wheat in my bread machine... again but it IS a good recipe... but probably by next weekend I'll be baking something new and interesting and sharing it on the Bread Machine forum. Looking forward to seeing what you bake up!
"Lots of collapsed loaves this Summer"
This is how we're handling it here in Texas...
What a great set of photos! Our daughter lives in Houston, and based upon her reports of temperatures, I can quite imagine this could be going on! Thank you for sharing these.
Soooo much more here than Reddit. I think I'll like it here.
Sourdough here I come!
Hi,
i just saw this!
i use the sourdough called clas and love baking 100% whole wheat lean loaves in the Zojirusihi. I’ll try to catch up with your posts and write again.
Welcome to tfl!
Been seein' your stuff... Very encouraging, and I'll be diving in real soon now. Got all the equipment, just need the time.
Looking forward to much conversation.