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Hello,  I recently attended a weekend workshop at SFBI where we made six different kinds of baguettes. This workshop was a lot of fun and we benefited from excellent instruction from our talented, organized, extremely knowledgeable and hard-working teacher Frank!
On day 1 we made three kinds of baguettes (straight dough, sponge dough, poolish dough).
On day 2 we made teff, then wheat germ, then sunflower seed baguettes.
All were good, with the poolish, teff and sunflower seed baguettes being my favorites flavor-wise.

text to come soon, but here are some pictures of my sourdough from october 28th.  They turned out well!  I need a scoring lesson.  any good recommendations on this site?

baguette

boule before cooking.  I'm not really sure how to slash it...

and after

<picture>  not uploading right now...

I received a copy of Tartine Bread in the mail today and realized my baking bookshelf is now full.

(click the photo to see a higher res version on Flickr).

Um... yeah... I guess I'm going to need to start a new shelf!

Late in September, and with one week's notice of the event from the Publicity People, I approached my Level 2 students and invited them to enter the Young Baker of the Year Competition.  

How do I upload pictures? It always says upload failed

This was my first legit attempt at homemade bread, a whole wheat oatmeal bread. The recipe is from Kim Boyce's "Good To The Grain" cookbook, and is made in one day, using active dry yeast, regular whole wheat flour, oatmeal and unbleached bread flour, and a very short 30-minute autolyse before kneading and proofing. It's a great beginner's recipe.

New England, the house filled with the aroma of apples, cinnamon and cake baking in the oven. This is a trip I look forward to every year.  This apple pie cake is fast and easy to make.

http://turosdolci.wordpress.com/2010/10/28/autumn-in-new-england-a-college-tour-apple-pie-cake/

Made a couple of loaves today that went over well with the Taiwanese in-laws, and that I am pretty happy with.  My usual whole wheat sourdough base, with ~30% added high gluten white flour, and about 1 1/2 cups of rye kernels (soaked overnight, then brought to a boil and then left to soak another few hours) and about 1 cup of flax seeds (soaked overnight), and ~1+% salt.  Probably about 9 cups flour total, plus the extra seeds, making a couple of large loaves.  My sourdough, which I have been keeping in the fridge 100% of the time since coming to Taiwan, hasn't yet developed

I'm new to the Fresh Loaf website, and a new student of home bread-baking. I want to chronicle my journey on this blog, and I'm definitely after that ultimate taste and texture in creating bread.