April 4, 2007 - 7:41am
hello from texas too
hi there, another big texas hello from a now avid reader. i've been lurking on the boards reading the excellent information available here. i first heard about you all on the epicurious chat site where i met a lovely lady who is part of these boards. i'm an experienced cook and can bake almost anything but i am a terrible baker and have been intimidated by bread making for so long but have decided to look fear in the face and conquer the yeast! does that make me a yeast warrior? :D
anyway, looking forward to learning from you all.
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Are you blue with white stripes, white w/ blue stripes, black w/ blue stripes, or blue w/ black stripes? (and it'll probably make you a yeast worrier.)
hahahahaha! a comedian eh?
i'm actually a rusty orange with azure stripes that are a little phosphorescent in the right lighting and the hooves could explain the poor results with bread to date. :D
and i'm already a yeast worrier... :D
Hi, Bluezebra! Welcome!! Sorry, I didn't know you were here. I'm that {blushing} "lovely lady" from the Epicurious conversation, LOL. Different screen name here, as you can see. I'm so glad you've joined -- it's such a welcoming community of helpful, dedicated bakers.
In case you weren't able to find Peter Reinhart's American Pie, click on "A Pizza Primer," the second of the Favorite Recipes on the left. Everything you need to know!
Great to see you here merry! I can't wait to get to talk to you on this forum. As you can see, I've jumped in with both feet!
I have tried the pizza primer PR recipe and Floyd's great advice and made exceptional pizza! The best yet although I know there's still room for much improvement...baby steps! ;)