Newbie from Seattle, WA interested in the science
I was gifted a starter in January and this site has really helped me out a few times. I feel like I know enough now, and have done enough of my own experiments, that I might be able to add some useful content. Of course, what kind of guest would I be to come knocking without some bread, so here is a picture of my favorite loaf.
This was just a normal walnut bread, 20 % whole wheat and 80% hydration. I baked at 500F the whole time instead of turning the oven down to 475F and it just came out really wonderful, I managed to snap this picture before it disappeared completely.
My boyfriend and I spent last year on a tandem bicycle trip around the country. One of my favorite parts of the bicycle tour was all the wonderful food we got to eat, especially getting our hands on some good sourdough bread. Besides eating it, I have really enjoyed the scientific aspects of bread making. I keep a journal and I worked with my boyfriend to build a distance logger to more acurately measure rise times.
Just to give you a sense of scale on my nerdiness, this is definitely not the nerdiest thing I've done. In fact I think it is really cool, I'd love to talk to other bread makers who get excited about the science!