Hi from Milan, Italy
Making bread is one of my favorite ways to relax. I've attended a couple of courses here in Milano, and I bake about twice a week. I normally use fresh yeast (they sell it in cubes here, and it needs being refrigerated), but I just recently noticed that the dry type works very well too. I've used my sourdough in the past, then grew tired of it.
I'm very interested in testing some of the very attractive recipes I've found on this site, and I'm willing to share mine, but I will need to study some of the English terminology. My recipes are all expressed in the metric system - I hope that's OK.