Hello from Toronto
How excited I am to find you!
early rye-ser, bad joker, no interanl spellcheck!!
I trained as a pastry chef-but never used this skill for long. I much prefer to bake for those I love! However, I am embarking on some serious bread baking and already I see there is a wealth of experience here (excited noises). My first bread eouvre is "sweet and sour rye". I used to be able to buy this locally but no more. Oh sure, there are a lot of S&S posers but none like I remember: Lithuanian I recall. Anyway I am currently beginning to make my "rye sour" - and I am going to experiment with feeding it apple cider once I have started it with water. Any thoughts, tips etc are always welcome.
Anyway, I am off to "frolic in the forums!!" I'll try not to be a lurker for too long!