Hello everyone:

My fellow bread obsessives,

I wanted to introduce myself. I've been lurking here for a long time, learning, making recipes and generally just enjoying the passion and love of detail that appears to define this community. I would like to share more of the things I bake with like minded people, collaborate and just get to talk about bread more. 

I've always loved making food and technically the first bread I ever baked was Jim Lahey's no-knead bread but like a lot of people I was always kind of intimidated by bread baking.  In the early days of the pandemic when we were all in lockdown I needed a good project and decided it was finally time to make a sourdough culture. I've been hooked ever since. 

I've spent a little bit of time working in a couple bakeries; one with a wood fired Alan Scott which was truly a special experience and another more modern bakery still using sourdough and local stone milled flours. When I'm not baking I'm studying to practice as a Physician Assistant but as the stress, pressure and demands of school have gone up finding time to bake breads and share them with others has really helped me stay sane and happy. 

The bread I've most recently baked was a 30% freshly milled Einkorn country sourdough with a little bit of modern whole wheat thrown in too. I'm trying Ken Forkish's "white flour warm-spot levain" for the first time today. I've attached a picture of the Einkorn loaf!

Looking forward to getting to know some of you. :)

-Miles 

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