Greetings From Boston
Testing 1-2-3 Testing 1-2-3.
I am a new member. My name is Bob. My intention is to bring naturally rising bread-making in America to elevated levels not seen since Armstrong landed on the moon. YES!! Expect to see detailed postings beyond your wildest dreams.
And how shall I do this? FAILURE!!
I can't tell you how many endeavors I failed in and how badly I failed but picture a one legged dog chasing a 6 legged cat. You know the saying, "Dumb as a post?" THAT'S ME!!
And isn't it strange that I am posting...hmm?
You will be elevated to lunar levels simply by understanding there is a lowest level and that level be me!
Anyway, I'm starting my first starter and reading about bread-making 2~3 hours per day. This is all new to me but with Fresh Loaf forums, Nancy, Avery, Reinhart... how can I fail? Don't worry. I'll find a way.
My first rule is temp control: Though shall not bring a new starter to life under 70 degrees, 80 is more desireable.