I didn't understand at first that commercial yeast is just the gateway
that gets you hooked on bread baking. I do now.

I made a starter about 2 months ago and I've been baking since about day
10. It's an amazing way to make bread. I never liked commercial
sourdough bread and none of the bakeries around me do a sourdough
anymore. I was so wrong about it. The taste, especially when paired with
a really good roast beef or turkey, is unmatched by any other bread.

Right now I'm working on various experiments with stone ground rye,
whole wheat, and possibly fancy durum, as well as baking simple
French-style loaves almost every day using the same amount, by weight,
of flour and starter, plus enough water to get me around a 72% hydration
dough. I'm still learning how to score well.

Just wanted to say hi and possibly participate a bit. I'm looking to
learn all I can.