Hi, from Kansas City, Missouri
I love the TFL site.
I recently started baking again after a 24-year gap. I learned to make Sourdough at a new bakery in Minneapolis one summer. There were just to of us, the owner's son and my self, learning from a French baker over the phone how to make bread. I wasn't cut out to be a baker, as I required sleep. Sometimes we would bake two days in a row almost non-stop. Came home to Kansas City and made bread out of my home and sold it at a wonderful Macrobiotic restaurant named Amber Waves. I taught my mom how to make it and she made it so good I had a source for bread and I went back to my old profession electronics.
I started back up 2 months ago and have been trying lots of different techniques. I really miss the bolted flour I bought back then. It became unavailable back shortly after I quit backing. It tasted so good and kneaded with so little effort. I have my 25-year-old impact mill and a new KA mill. I have been working on grinding and getting the mix of grains I like. My favorite bread is and always has been a lightly bolted lean round mild sour sourdough loaf. I will dig my camera out and take a picture of a loaf some day soon. Some other favorite loaves are Raisin Almond, Sesame, and French Baguettes. Oh and Pizza, I have been trying my hand at that too.
We called the sourdough starter that we put in the dough "ZD". I was a little surprised I didn't see it in any of the reading I have been doing.