Hello! I'm an amateur baker located in the PNW and I'm very happy to have found this forum! I've finally gotten a job that gives me enough financial freedom to stock my kitchen and flex my baking muscles. I found this forum through a google search about making a baker's bench, but I can already tell I'll learn a lot more here. Looking forward to baking with you all :)
Where is PNW? It's a big world and I am not familiar with that abbreviation.
This is a world-wide forum and a wonderful place to pick the collective mind of both home and pro bakers. TFL has even launched a few home bakers into the pro arena.
So share you thoughts,questions and bakes. Always remember to include technique AND ingredients because with bread, the handling is as important as the ingredients. Maybe even more so.
Welcome!
Did I guess correctly?
Welcome.
Tell us what toys you have, like baking vessels, dutch ovens, cloches, baking stones/steels, cambro buckets, ovens, mixers, lames, bannetons, etc. Favorite flours, inclusions, etc. What you've named your starter.
Pictures of pets, small kids/grandkids are welcome too.
I’ll add my welcome to the mat. Please take a second to fill out your profile, you’d be very surprised how helpful that is. There are so many instances where new bakers ask for help but because we don’t know where they live and other details about their baking equipment, it is hard to help. An example a baker describing issues with their dough being really loose and sticky despite following a recipe say out of Forkish’s book. Well if that baker is from Europe, then the issue might be the flour that baker has access to. If that information is in their profile then we might know to ask about that for example.
Benny
https://www.thefreshloaf.com/node/59416/table-contents
That's a blog post from DanAyo that lists our "Communtiy Bakes" and dozens of useful tip and how-to pages.
Welcome