The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Introduction: foodforthought

foodforthought's picture

Introduction: foodforthought

I decided I should be more than an occasional commenter on forum posts so thought a formal introduction would be a good way to kick off my TFL blog. I most especially would like to reduce the bloat of the community bake threads so will post a link once to CBs if I participate but try to keep any discussion channeled back here. Worth a try anyway.

I’ve been lurking and learning here for the last few years most notably from the posts of @dmsnyder and the ongoing coaching, support, encouragement of frequent posters Danny @DanAyo, Benny @Benito and TFL’s cast of thousands of friendly bakers.

Oh yeah, the introduction. Grew up at the foot of Julia Child. Discovered real cheese, bread and vegetables in the seventies Berkeley food scene. Twelve years as a practicing ecologist mostly planning vegetation system rehabilitation in National Parks all over the west. Dabbled in catering and even had a restaurant for a year. Then started a family, rediscovered computers and made a second career writing software, building online learning and reference systems for a large semiconductor manufacturer. All along the way retained my interest in food and entertaining which brought me to bread construction and TFL (many thanks @FloydM) after I retired a few years ago.

 A bientot,



Benito's picture

Hi Phil, nice introduction, a good idea that more of us probably should have done when we joined but most probably never did.

Looking forward to your future bakes.

Happy Baking