Good morning,
I'm an amateur from Western Canada, and have decided to use our quarantine time to sharpen my sourdough skills after a few moderate attempts at baking sourdough throughout the last few years.
I'm an avid reader of Maurizio's blog and awhile back I bought a few of the more popular books on the topic of bread. My results in the <80% mostly white loaves is getting fairly consistent, and I'm hoping to use this site as a research tool while I try to expand my repertoire!
Cheers
Welcome to the forum! Tons of good info here, enjoy your stay.