New baker here!
Hey all, just joined not too long ago. I've been baking for some time now. Have worked at Della Fattoria in CA and Wheatfields in KS with Thom Leonard. Tons of great learning. Currently working at a restaurant in DC with their exceptional bread program. Also like to make lots of bread at home.
Here's a shot of one of my latest (all sourdoughs). It's a mix of AP, whole wheat and rye. Retarded overnight and baked in my Lodge cast iron pot (recipe is mostly just a tweaked version of Tartine's Country White):