Been lurking for a while and figured I should introduce myself. I live in Vermont and I've been a professional artisan bread baker for most of the last 15 years. My passion lies with sourdough, but yeast breads are almost as much fun.
I recently finished up an (abruptly) short apprenticeship with a local baker here named Gerard Rubaud, so now I find myself between jobs and using the time to get reacquainted with home baking. I first started as a home baker, but quickly jumped into the profession and have done little home baking since.
It's a different beast.
This forum's been great for learning the ropes. It's amazing what some of you can accomplish from home! Professional quality, no doubt. I hope to achieve that same level of quality. Gonna take some time though.