Hi everyone! I just discovered this site a couple of weeks ago. There's so much information here, it's a bit overwhelming....but in a good way!
I live in Hawaii. (Any there other Hawaii people here on the board? Howzit!) I'm a beginner beginner when it comes to bread. I just recently baked my first edible sourdough bread with my own starter! This is the third time I've tried making a starter. The first time, I used bleached flour and tap water. My husband was not happy with me for stinking up the kitchen! My second attempt, I used unbleached flour and bottled water. I got it going until I decided (on the fourth day) to put it in a warm oven to hurry it along. Found out that 200 degrees will kill my little pets. And so here I am with my third attempt. I'm thinking of naming her "Farina Breena" or "Farina Kai" which means flour water. Hehe.
I'm even thinking of building a brick oven! My husband seems to be okay with that idea. I suppose he's thinking about all the pizza he can get out of it. It should be a fun project to do together.
I look forward to joining in discussions. Though I'll probably be asking questions only since I don't have any answers yet.