Greetings friends,

I've just discovered this lovely site.  I've been baking for many years, having learned at my mother's knee.  These days, I bake mostly yeasted whole-grain and sourdough breads, bagels, rolls, and the like.  I enjoy making sweet rolls, cookies, cakes - again, usually working with at least part whole grain. I've learned most of my whole grain tricks through trial and error with help from a few cookbooks. Discovering whole wheat pastry flour years ago was such a delight.  Being a native Southerner, I also make biscuits and cornbread regularly....my cast iron skillet is a good friend. 

Living in Washington state, I'm fond of Bob's Red Mill products.  

One of my current interests is cutting the sodium, both in yeasted and baking powder/soda leavened goods.  I'd love to hear any ideas - I am just getting ready to try Hain sodium free baking powder. 

I hope to learn from all the bakers here - I see there are some very sophisticated and scientific bakers out there. My only fancy tools are my KitchenAid mixer, a convection oven, and a big ceramic stone.  

Cheers to all

Kathy