Hi from Beijing
Hi, another lurker here. I've been following this forum now for a few months, since I started baking really, and learned a lot. Joining this nice, kind community hopefully will extend that experience even further.
After four years here in Beijing I'm seriously fed up with bad bread (or very expensive). Being from the Netherlands, I just longed for a nice whole wheat loaf. Since all ingredients are easy to find, just not the final product, I decided to learn how to do it myself. I found Laurel's Kitchen Bread Book on discount here, and liked the idea of 100% whole wheat. I tried the Loaf for Learning several weeks, with mediocre but slowly improving success. Hearing so many good things about BBA and Hamelman here, I got those for my birthday last month. So I should be settled bookwise for a long time to come (which is a pity since I'm a massive bibliophile). Read trough BBA already and really enjoyed it (switching from the Laurel's Loaf of learning to Reinhart's Pain the Campagne as my learning loaf), will throw in some study of Hamelman soon.
I'm having a great time, and the idea of being able to supply my family with a healthy, tasty loaf the further I get, really keeps me going.