it's about time!
I have been reading on this forum for a long time now and have *finally* registered!
I've been known as the baker in my family forever but up until about 2 years ago was completely intimidated by anything yeast-leavened! Boy am I glad to have gotten over that fear! What began as an attempt at making my own pizza dough quickly developed into a passion that lead me to bake *something* with yeast almost everyday! I could not learn fast enough and this forum was often a huge help!
My breads are far from artisan-like but are more simple, comfort-food type recipes consistent with my region of Amish Country Pennsylvania. Most often I am baking our everyday sandwich bread, an oatmeal-wheat loaf recipe that I have adapted over time. I have a binder stuffed with notes from almost every bread recipe I have made...learning so much each time. I will probably post the recipe in the future looking for any suggestions on posssibly improving it more!
I have also been fortunate to have found the pineapple juice method for creating a sourdough starter here! I was successful with that last fall and have been been slowly learning about the techniques used to handle sourdough thanks to this forum! I make sourdough english muffins almost weekly and occassionally make sourdough bread....though I am still far from comfortable and relaxed when making the bread!
I am told I am "spoiling" my husband and 2 children with homemade bread, rolls, biscuits, english muffins etc! I love it and look forward to learning and sharing more now that I can finally contribute to the forums as opposed to just lurking !