Hello from Indy

I would like to start off by saying this is an awesome forum, with very knowledgable bakers willing to share their experiences and help others in need!  I was born and raised in Omaha, NE and have lived in Indianapolis for 30 years I've been baking since 2004. I started baking anglefood cakes with a hand held mixer when I 1st started dating my wife to be. She has high cholesterol, and anglefood is one of my favorites, or used to be anyway. After a few years I purchased a Sunbeam mixmaster stand mixer because I didnt like the design of a KA mixer. About 7 years ago, we joined a small group at our church and we meet once a month for dinner and fellowship. The host couple provide the main entree, and list things still needed to compete the meal. I would try and respond 1st so I could make the dessert!  In the time we've been doing this, I've never made the same dessert twice!  In 2011, I finally bought a KA pro600 mixer, I don't know why I didn't get one sooner!  I also bought an aftermarket paddle with double spachula edges  I started baking bread about 2 years ago and have had to replace the gears 3 times, I currently have a spare set in my baking cabinet, along with a container of KA gearboxI grease. I found TFL doing searches for bread baking advise, and love it!  That is when I 1st learned of Ankarsrum mixer, and had to have one!  I finally ordered one from PHG, and it arrived on Friday. I made my 1 loaf of bread with it last night, a loaf of rye bread with about 70% hydration. I started with the roller, and ended with the hook. I've also amassed several bread baking books from the half priced book store, that started with Nancy Silvertons Breads From The La Brea Bakery. Next was the BBA. Next was Artisan Breads, by the Culinary Institute of America,  Artisan Baking Across America and finished my collection with Bread, by Jeffery Hamelmen.  

Sorry for being so long winded.

Terry