I can't thank you people enough. Thank you so much for nurturing home bakers who live overseas like me with advices. Honestly I access The Fresh Loaf a lot, but still can't get enough. So whenever I'm unable to get any satisfying answer for particular questions, I will came across to this site. I started my understanding of baking from every stuff I can find in here, and get to know deeper from other sites. I learned stuffs like baker's percentage, dealing with 75% hydration baguette (my first dozens of baguettes were done by using king arthur flour recipe), doing stretch and fold instead of kneading, doing the the proper croissants (again, my first croissants were done by using this site's recipe) , and many other exciting stuffs from TheFreshLoaf. I have no access to get to know great baking books like the ones written by Hamelman or Reinhart. And for cake and pastries, I baked my very first laminated dough and cakes (I bake Sachertorte and stout chocolate cake for friends' birthdays) using this site's recipe, then get to know better by doing anna olson's recipes from her Bake show (I love the facts that the recipes are grouped according to the techniques, then put in order by difficulty level. I often tried the difficult ones, I find them pretty much executable at home kitchen) or some french sites to get to know patisserie style baked goods better. Whenever I get lost, I returned to this site for some answers lol. Again, thank you very much!

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