Hello from the UK
Steve here. A recent recruit to the world of baking as a result of a TV series called 'The Great British Bake-off'. Anyway it got both me and the Better Half hooked - me on bread, she on cakes and cookies.
I my usual fashion, I've dived straight in and have been making home-make sourdough with reasonable results. I do need to crack the ability to knock-out a quick and simple white loaf for toast and sandwiches, but tbh, the more challenging stuff like sourdough, ciabatta and focaccia hold far more interest.
Things I've definately found out so far:
TAKE YOUR TIME - decent bread, especially using a starter, just isn't something you can rush.
WETTER IS BETTER - all other things being equal, a wet dough is less likely to produce a disappointing loaf that an over-dry, tight one. It may stick to everything in slight, but as long as it rising well, it'll probably come out OK.
Anyway, just wanted to say hello and looking forward to getting involved in the discussion.