Chicago

Hello. I'm a noob to this forum and I'd like first to thank everyone here for such informative content as I've found it rather easy to navigate and research the information necessary to score a perfect success with my very first baking effort ever, and to produce the finest pizza I have ever had the priveledge to bake and eat.

Escargo you and your St. Paul group are legends of the bread club arena; I will most certainly let you know as our CBC proceeds, thank you.

Bagel_Rye, I will be happy to meet up with you at the Devon venue this month. I want to try and recruit at least one more person--have a four top symposium. 

Also Lindy, I am going to check out Fox and Obel again. I've been there a few times and will look around to spy their facilities. Thanks for the tip

Saint Paul may have a meeting venue advantage as the originator of the group owns a bakery and that appears to be where they are headquartered. That would be cool to meet in front of a hot oven, loaves going in and out.

Chicago bread people, let us unite.

I love to talk about bread, wild yeast, percentages; the whole thing. I know I'm not alone--Help form a group in Chicago that does just that. Chicago is overdue for such an organization.