Hello from Tennessee
I've been lurking for a while so I thought I would introduce myself and thank you for this incredible site.
I am a reformed woodworker that has decided to learn to bake after more than a few mishaps in the woodshop. I figure it is better to burn my fingers every now and then, than to continue to pound them with hammers and other things.
I found this site about two months ago and started immediately with a couple of the Rye recipes. (I know, but I started trying to build materpieces in the woodshop before I could cut a straight line also). My wife finally stepped in and told me to start with something simpler so I started with the "Lessons" page and have been practicing these loaves each weekend for the past 6 weeks.
We had a fresh loaf last night with Lasagna and salad and I got a passing grade from my wife so I am branching out a little. I started my first Sourdough starter last Wednesday and when I woke up this morning to check it out, it had bubbled out of the container and made a wonderful mess on the countertop.
I may not try the Sourdough right away but I wanted to have the starter ready when I take the plunge.
I would like to take the approach of gradually increasing the complexity of the bread and practice each new loaf until it passes the "Dinner Test". I would like your opinions on this approach and your recommendations for a list of breads to learn. If I could manage 1 new bread per month, that would be 12 different breads in a year. That's a lot more productive than I was in the woodshop.
Thanks to all that contribute to this site and the encouragement and help that you show all of us "Newbies".