Greetings Sourdough Gods!

My name is Bill and I've been lurking around your group for the past
several weeks and feel it's time to at least introduce myself. I'm 29
years Navy, an avid home brewer, reasonably accomplished welder and
biodiesel enthusiast but a relative novice when it comes to
sourdough. (I hope to improve to at least rank-amateur status one
day...) I have a home made wood fired pizza oven at home (I'm
currently deployed to the Persian Gulf) which throws out some pretty
nice pizzas and breads, but I'm certain her full potential has yet to
be realized.

I do enjoy a group with lively discussions from people who are
passionate about their art. I was just perusing the Kitchen Scales
thread (I have a KD700 myself and use it extensively in the galley,
brewery, and in biodiesel production) and thought I had logged into
the wrong group. It looked more like a batch vs. fly sparge
discussion on rcb.

My experience with sourdough has been limited to a few failed attempts
following poor instructions (using regular baker's yeast to make a
starter) which produced tasty breads, but not what I was looking for.
Surfing through your posts of late, my numerous errors seem rather
obvious now.

I'll try to avoid asking the litany of newbie questions (I'll see what
I can find in the archives first most of the time) but if I slip up,
please accept my apologies in advance.

Again, I thought I'd just take a minute of your time and introduce
myself.


Cheers,
Bill

Hi Bill,

Sounds like you've got a thick skin so I'm sure you'll have fun and
learn a lot.

Jim

On 14 Feb, 07:59, wrote:
....
> I'll try to avoid asking the litany of newbie questions (I'll see what
> I can find in the archives first most of the time) but if I slip up,
> please accept my apologies in advance.
>
> Again, I thought I'd just take a minute of your time and introduce
> myself.
>
> Cheers,
> Bill

I'm usually just lurking in the shadows ( and baking some darn good
sourdough back here), but welcome and good luck!
I did the same thing, started with some of those lousy instructions to play
with regular yeast to make a starter, then came here and found out the right
way to do it. I currently bake twice a week and keep 2 starters, one my own
that I started from scratch, the other a Carl's that I have had going for
the last year or so. I think mine is better but then again, I'm biased, but
to learn there is nothing better than starting out with a good reliable
starter like Carl's, and heck, it's free, so get some from Carl's friends
and take it from there. In case you don't have the site, it's
http://home.att.net/~carlsfriends/

Have fun!


--
Mikey S.
> wrote in message
...
> Greetings Sourdough Gods!

>
> My experience with sourdough has been limited to a few failed attempts
> following poor instructions (using regular baker's yeast to make a
> starter) which produced tasty breads, but not what I was looking for.
> Surfing through your posts of late, my numerous errors seem rather
> obvious now.
>
>
> Cheers,
> Bill

wrote:
> Greetings Sourdough Gods!
>
> My name is Bill and I've been lurking around your group for the past
> several weeks and feel it's time to at least introduce myself. I'm 29
> years Navy, an avid home brewer, reasonably accomplished welder and
> biodiesel enthusiast but a relative novice when it comes to
> sourdough. (I hope to improve to at least rank-amateur status one
> day...) I have a home made wood fired pizza oven at home (I'm
> currently deployed to the Persian Gulf) which throws out some pretty
> nice pizzas and breads, but I'm certain her full potential has yet to
> be realized....
>
Well, I'll do the polite thing and jump out as well. I've been lurking
a month or two, and have already benefited from the web sites I've found
through this group. I live in Jakarta, Indonesia although I grew up in
Toronto. I also live in a small apartment, so don't have quite the
space and oven that most of you would have.

I made my own starter (white flour only, rye and even whole wheat very
difficult to get here), and keep it in the fridge between loaves, which
is typically a weekend activity. The first few were average at best,
but with aggressive feeding, and perhaps just due to time, they're
coming out consistently the way I like now.

Thanks to all,

Dean

Cool, good to hear from you Dean.

Jim

On 15 Feb, 05:34, Dean Boulding > wrote:
...
>
> I made my own starter (white flour only, rye and even whole wheat very
> difficult to get here), and keep it in the fridge between loaves, which
> is typically a weekend activity. *The first few were average at best,
> but with aggressive feeding, and perhaps just due to time, they're
> coming out consistently the way I like now.
>
> Thanks to all,
>
> Dean