Well, I guess now is as good a time as any to introduce myself!
I've only been baking bread since this past summer, but I've pretty much fallen in love. I started with flatbreads, moved on to no-knead breads with commercial yeast, discovered preferments...then I embarked on the process of raising two sourdough cultures (one with rye flour, one will all-purpose). It was an emotional rollercoaster, but I now maintain and bake with both. I know that most serious home bakers don't keep two, but I just can't shake the feeling that they're each contributing something unique to my bread-making. I'll probably get over intuition, but it's fun to indulge it for now.
I have so many thoughts and questions about a range of subjects: levain percentage, autolyse, hydration level, retarding, shaping, temperature at various stages...
For this post, I'll just include some photos of recent loaf exploits (although I'm sure I won't upload them correctly the first time and will have to edit...apologies in advance).
I hope to make a first "real" post in the next few days, documenting a controlled experiment in long cold bulk ferment vs. long cold proof (holding all other variables constant).
Thanks to all of you for maintaining such a great venue for bread talk!
I've only been baking since about late Oct., so it's great to see what someone with only a few months more experience can produce.
Score! Big time. They look great and probably tasted the same.
I am totally with you on the two starters. I have no doubt the add different qualities to the final product. I bake loaves of different ratios and enjoy how that can be enough to switch things up.
Nice looking loaves - congrats!
doing most things and baking bread is no exception. Love the variety of breads you haved baked too. Well done, welcome and happy baking in 2015.
Thanks to all for the words of welcome! And I should have initially thanked Floyd for maintaining the site. I've been reading the forum for about 4 months, and it's nice to finally dive in and channel some of my technique questions and ideas. My friends and family love the bread, but I think they could do without extended speculations about mother dough and crumb structure and so forth. My best friend has (lovingly) taken to calling me "Bread Brain."
I finished my long ferment vs. long proof experiment just this morning, and I hope to post about it just as soon as I get the chance.
Wow! You've come a long way in a very short time. Your breads look beautiful. What part of NC are you from? I visit the Concord area all the time to visit my wife's family.
Look forward to seeing more posts from you in 2015.
Ian
Thanks so much, isand66! I am in Raleigh. I've never been to Concord, but I've heard really good things.
I'm looking forward to posting more! I might even post some pics of my New Year's Eve bake later today...I sent the year out with quite a number of loaves..