hey people of The Fresh Loaf! If you don't mind I will be hanging around your site learning some tricks and tips and proven methods to use in my own bread making pursuits. I have been making bread off and on for the better part of 10 years, mostly boules and occassional baguett. I have worked with sourdhough starters in the past and thats what I want to master while Im here first. I'll be working on making 2 types of sourdough breads: the French baguette, and the sourddough boule SFCA style.
The books I have are Nancy Silvertons 'Breads from the La Brea Bakery' and George Greensteins 'Secrets of a Jewish Baker' both are good reads ad Silvertons is almost all sourdough so Ill be referenceing that most.
Christopher AKA TangTwang