After many starts and stops in bread making, I have found a passle of information in the community of The Fresh Loaf. In less than a week of perusing bakers postings, I have confirmed that my softer doughs do indeed perform better and for good reason. I have figured out how to keep my sourdough alive and kicking and am inspired to grow another using rye flour and fresh grapefruit juice. I've read through all of the baking lessons and chosen to start with the last lesson and see where that goes!
