I've posted a few questions here and there, so I think it's time I introduce myself!
My name is Maria. I'm new to bread baking, but totally obsessed! I haven't bought a loaf of sandwich bread for my family since January, and I'm probably baking 2-3 days of the week!
I'm learning a lot from this site -- and hopefully will not be intimidated much longer by terms like poolish, biga, and levain. My friend gave me some starter about a month ago, and I made a sourdough baguette, and so I'm not afraid of the starter anymore! Also intimidated by the weights, rather than seeing things in tbsp and cups.
Here is a loaf I made today with my kids' favorite sandwich recipe, but instead of using honey I used maple syrup, and used steel cut oatmeal in the flour instead of rolled oats. Much better texture, almost nutty. I only have 2 loaf pans, so I used a clay tortilla warmer to bake it in! I'm learning to be comfortable with experimenting, which I do in cooking all the time.