Hello from Seattle, Washington

Hi all,

I'm a long-time reader of the Fresh Loaf but have only just joined. I've been baking breads every week or 10 days for about 4 years, almost exclusively sourdough hearth breads, but occasional loaf breads as well. It was a long haul getting to a decent product, at least where sourdoughs are concerned. At this point I'm fairly satisfied with my crumb, crust, and flavor. I bake bread for our household instead of buying the similar items at the store - there's no lack of very good breads of this sort in Seattle but I grew tired of paying ever escalating prices for them. Now I have only myself to blame. I still have some improvements to make I think, and look forward to your input as I continue to progress.

Thanx for having me,
B.