Hello (again) from England
I originally found this site last year, but just as I was getting down to learning all about how to produce some good bread RL intervened and it's only now that I'm able to have another go.
Anyway... I now have a large sack of T55 flour and a lot of enthusiasm. This is a great site, and I look forward to learning from all of you how to turn my flour into truly scrummy bread. Sourdough is an ambition. My first starter is bubbling away downstairs...