Hello from Santa Clara, CA
Hi, just another home baker from the Bay Area :)
Make mostly french breads once a week, though production has increased significantly as I am gearing up for a new oven. In addition, I've been playing around with 100% whole wheat breads with mixed results. Using Reinhart's recipe from "artisan breads every day," I get pretty decent boules. When I convert an SFBI sponge recipe ... um, not so good.
Glad to meet everyone.