It is funny, I baked my first successful bread and then a couple of duds, and then went back to my successful bread recipe and found that I really didn't like the bread too much. It was an enriched bread (i.e., had sugar and butter added), and I had since started baking with sourdough (flour, water and salt) and find those breads more to my liking.
I guess success changes over time. I'm just at the beginning myself, and look forward to learning to make better and better breads.At some point, I will experiment more with deviating (intentionally) from the recipes and formulas, and see if I can get a great country loaf in a rectangular pan so I can make sandwiches easier. :)
Welcome and post some pictures of your next success!
Good for you. feel free to post some photos and questions. There's always someone who will be willing to help if you have any problems.
Hi Robert,
Welcome aboard. I'm new here also, but have learnt a lot by lurking for a while reading various posts. Where abouts are you based?
Keep baking!
cloud9
Springfield, VA
Glad to hear it! Welcome!
It is funny, I baked my first successful bread and then a couple of duds, and then went back to my successful bread recipe and found that I really didn't like the bread too much. It was an enriched bread (i.e., had sugar and butter added), and I had since started baking with sourdough (flour, water and salt) and find those breads more to my liking.
I guess success changes over time. I'm just at the beginning myself, and look forward to learning to make better and better breads.At some point, I will experiment more with deviating (intentionally) from the recipes and formulas, and see if I can get a great country loaf in a rectangular pan so I can make sandwiches easier. :)
Welcome and post some pictures of your next success!