Hello from Chicago
Hi, here's my quick introduction:
I'm a very amateur breadmaker here in Chicago. I got into it a couple years ago, probably starting with making my own pizza dough and moving on from there. Eventually I decided to make a starter and had some limited success with my first one, which I used for about 6 months until my lack of knowledge for feeding and care caught up with me.
A year ago I was going through Leader's "Local Breads" and decided to start over with his liquid and stiff levains. I've gotten into a nice routine of making a batch with each every weekend, although I'm still working out a lot of kinks here and there. Here's some examples:
old world baguette redux
nuri's rustic light rye
Anyway, I really enjoy reading stories and advice on here and hope I can contribute.