First off, here are some websites to check out.

Your First Loaf – A Primer for the New Baker | The Fresh Loaf
The Ideal Temperature for Baking Homemade Bread | ThermoPro
Lesson 1: Your First Loaf — abreaducation

I have been “dabbling” in the bread making world for a few years (couple decades at least). Somethings, I dump in the mix. Somethings, I still measure. The amount of liquid (water, milk, fat/oil), the amount of dry (flour, salt, sugar, enhancers, leaving) I measure to the recipes. As for my “add ins” … like seasonings and such, I dump based on my desire for that specific loaf.

In coming posts, I will be sharing some various recipes to try. Along with comments and notes that come to mind.

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