I'm a new baker in Kalamazoo, MI. Originally from NY/NJ and missing good bread out here (particularly a crusty rye). My grandmother was quite good at it and so I'm kind of hoping there's something in the genes.
I've wanted to learn to bake bread for some time and kept saying I would. I finally had some time recently, looked up a recipe and thought "water, flour, salt? I can do that."
First loaf tasted great, but way too dense.
Second loaf (french bread) was much better.
Third loaf may be my first fatality, but that's for a different thread.
Some of the recipes on here look great and I've already read some of the tips/techniques. Looking forward to learning from folks who've had more experience!