Hello everyone! I have followed this site for a few years now, ever since I began baking sourdough and was totally confused about everything. I am an amateur breadbaker, although I did own a small wholesale bakery in Phoenix, Arizona about 10 years ago, called Tart Bakery.
I am in love with Scandinavian baking traditions, and am trying to develop a good sourdough rye that will work with American flours and my high-altitude home! So far I have come up with super dense (more dense than a typical dark rye) and somewhat unpalatable loaf that takes hours and hours to rise and is hard as a brick.
Recently I tried my hand at traditional Italian pizza dough (courtesy of Ruth Reichl and Chris Bianco) that came out so delicious and easy I may never order pizza out again.
Looking forward to great conversations and advice!
Anna
Hi Anna, Welcome and hello from down the road in Colorado. Glad to now there is some good sourdough being worked up your way! Look forward to your posts.