Hello from Newport Fife Scotland
As in Subject line.
Been reading around the site and thought I would join in as I really like what I see. Been baking sourdough for 6 months mainly on a trail and error sort of way, which is great as I am a QC scientist and all should be done by the SOP. Have to say things have improved since I started baking in a closed cast iron pot and then taking the lid off after 20 mins. Clearly there is lots and lots to learn and I will be sure to be posting a question or two in the near future.
Thought I would post a pic or two.... maybe next time, that seems to be beyond my powers!