Hi, I'm new here and have been reading the blog for days now. I am NOT an experienced baker, and am just learning how to make bread. First thing, I am bad in math. I'm used to ingredients in cups, teaspoons, etc. Am trying to follow and learn how to convert gms, etc. I don't know anything about protein, hydration, etc. So you can see, I am really inexperienced. I've made a few loaves of crusty french bread. I think that's what it is. I live in Georgia, and it's hard to find good crusty bread down here. I'm half italian and was raised eating good italian bread. I'm originally from Upstate New York. Born in Albany, NY, moved to Scotia, NY, then to Ballston Spa, NY and a short stint in Schenectady, NY at my step son's house until we were ready to move to Georgia. I enjoy reading all the posts, and am going to try, some of the recipes posted, if I can figure out the ratios. What loaves I have attempted, my husband seems to like. I also like white bread that has substance. I grew up with white bread that had substance until they changed the formulas and now store bought white bread I do not have in the house since I don't like it.
I love Pumpernickel and Rye Bread. Am going to try making a loaf of pumpernickel eventually. I buy a lot of items from King Arthur. I just ordered their sourdough starter, since I know nothing about making it myself, Feeding it, etc, It's all new to me, but am willing to try to learn. Hope I'm not rambling on. BTW, my sign on name doesn't let you know if I'm male or female. I'm a female, and retired. Since hubby retired, he does all the cooking. Godd for me! I still make certain items myself because I like how I make them. I'm a "garlic" lover, and my meatballs show it. Enough for now, but just wanted to introduce myself.