Greetings from Westchester Co. New York.
Interested in most thing culinary after working in management for mostly upscale supermarket chains. I’ve been interested in yeast and cultures for most of my life starting with a regrettable experience with sour dough stored in a sealed glass jar in my youth. Went on to wine and beer brewing and building my kitchen experience with sauces entrees and developed some nice recipes. I have baked some passable bread, and some dough-like creations that fell flat. My goal is to develop the skill to produce reliable artisan style bread for family and friends. This site seems to to focus on that area of baking that most interests me, and more importantly focused on sharing and support. Thanks to everyone who has posted information in the past that I have used to buy some needed equipment and books. Planning on immersing my self in Mr Forkish, and Mr Reinharts works this week and getting busy.
Source: Fresh Loaf