Hi,
I haven't done much baking for a good while, but got the bug again recently.
I'm currently mostly interested in using wild yeast and whole grains, as I haven't done that at all in the past.
I've been working on the Tartine country loaf for the past couple of weeks to help myself get used to working with a sour dough starter.
I've been pretty happy with my recent results and today I am trying his whole wheat loaf.
I'm looking forward to learning a lot here.
Mike