How rude of me for popping in and not introducing myself.
My name is Genise, in the Seattle, WA area. I'm new to bread baking. I love sourdough, so that's what I am working on. I got a starter going, did my first bits of cooking today.
I have goals and I will have lots of downfalls. I'm trying to successfully cook crusty breads (Sourdough, Italian, French, etc) via clay baker (Romertopf 111 is what I am using). I love how the breads come out of clay bakers, so I am slowly learning (via personal experiences) how to use it for bread baking. I'm almost there, I think..
As for cooking outside of the bread realm, I cook Indian dishes at home. I do not have a tandoor oven due to living in an apartment, but I do without =.)
I'll be interested to hear about your progress in using your Romertopf #111 because I just bought one at the local thrift store. It looks brand new and the right size for one loaf for my family of two. I have used the LaCloche for a year or so and love the round boules (especially with the no-knead recipes) but I wanted the oval shaped loaves that the Romertopf can allow (I hope). Please post any good recipes and pictures of your successes.
I have a couple loaves getting ready for cooking today, I'll take pictures and post them to my Flickr account and post the URL.