Hi folks my name is Andy and I’ve been lurking/reading here.
I’m from the Upper Olympic Peninsula.
I enjoy fishing, aqua-culture, gardening, bee keeping, cooking for people and recently started baking using a starter that I made..
I am doing ok with it so far but there is a lot I want to learn.
On my want to learn list are getting better at infusing items, better baguette’s, soft rolls for pulled pork, a few light items and I’d also like to experiment with dehydrating my starter, thinking I could get maybe one or so cooks out of it far from home before it changes.
Heck I’m not even sure if that would work.
A few weeks ago I modified my Weber kettle and made a clam pizza and that turned out good.
It was probably my best pizza work to date.
I was trying to learn baguette’s a week later and thought I’d infuse one of them with clams, garlic and parmigiana.
It didn’t win any prizes for looks but the taste was close to what I was looking for and it quickly disappeared from the table so I’m going to call that one a win even though my crust was sub-par
My favorite food is seafood and I’m blessed that we can harvest it here.
Give me a good seafood dinner with a nice loaf on the side and I’m in heaven.
The baking express. Sounds like you’ve already managed some interesting bakes. I look forward to seeing your posts.
Happy Baking
Ian
Thanks for the welcome Isand66.
I have done some interesting cooks and bakes, needless to say some only rate a 6 out of 10 if that. I dig the learning part of this hobby the most and nailing a good bake is a nice bonus when I get to share it with family and friends.
Today is bake day and I want to get better at inclusions. My rise and inclusion spacing are giving me issues so I am going to see what I can do about that today.
Win or fail I’ll toss up some pics of the bake in a couple days.
Feel free to reach out to me and ask for help. I have over a hundred formulas I've posted here and on my website: www.mookielovesbread.wordpress.com