Hi everyone. I'm Reeni and I bake in Westchester, NY. After awhile of not baking with yeast at home because of our son's diagnosed intolerance, I'm getting back into it and reviving my 18+ year-old starter. I work at a restaurant and bake there too, as well as teach cooking and baking classes occasionally.
Hope to find like-minded enthusiasm here...
Enthusiasm, huh? You'll probably wish that people would dial it back a little before long. ?
i guess it's like yeast -- it self-perpetuates as long as it has fuel. :D
Hi Reene, I'm also a new member here. Pleased to meet you.
hi!