Greeting from the Pacific Northwest

Hello from the Pacific Northwest

I thought that by introducing myself I could avoid the need to re-register and reset my password every time. (Advice on this?)

I’ve always been involved with fermentation. My family had a Saurkraut factory. I made homebrew in school and won a few awards with it. I bypassed winemaking for lack of patience. I’ve got a crock of cucumbers pickling in the mud room. I’ve got some paprika salami hanging in a converted dorm refrigerator that should be ready to slice in a couple of weeks. If yeast, mold and bacteria are involved, I’m interested. I’ve made quite a few yeasted breads with success given my ordinary electric oven.

I’m using the “Crust and Crumb” and “Bread Bakers Apprentice” as guides and started my first sourdough starter yesterday. I may not have the patience and attention to continuously feed and bake from a starter but time will tell.

You may now feel free to move about the cabin.

Monty