I read this site all the time and have done so for years now. I refer back to recipes here often and read the forums.
The other day it occurred to me that I have never made an account here!
So here I am. I love baking traditional bread as well as sourdoughs. My starters rotate from counter living in the winter to fridge sleeping in the summer and I typically keep two. One fed with WW and one fed with rye. The WW is called Bertie and the rye starter is as yet unnamed.
I am also a pizza dough addict and I make 4-6 pies weekly using a baking steel.
Thanks for letting me be here
Nice to have you onboard.
I have two....one bread/AP flour and a rye sour. Love the flavor they bring to baking. Maybe its time to follow suit.
I modified my big oven to have 3 steel decks after reading about various people (commercial and non commercial) using a steel plate rather than a stone of some sort.
So it now has 3 x 10mm thick GN1/1 decks and is much better than it was.
I don't do pizzas in it (no top grill/broiler/salamander) but for bread it's excellent.
My starters are called wheat, spelt and rye and live in the fridge 24/7.
-Gordon