Hello from upstate NY
Many thanks to floyd and the many others who make this site so rich.
I have baked pretty much my whole adult life, but it was always "Betty Crocker" type breads, direct method, and quick stuff.
Recent influences that have had a big impact on my baking were Bernard Clayton, then Peter Reinhardt and Jeffrey Hamelman... From this site learning the folding technique was very transforming! But also the great general discussions about all the little issues and problems that arise and everyone's different approach to these.
A good regional bread for us here are the Heidelberg breads from Herkimer, NY, and a local favorite the Foti Bakery in Oneonta, NY.
My most recent baking was a batch of sourdough from the King Arthur Flour 200th Anniversary Cookbook, and yesterday the oatmeal cinnamon raisin bread from this site which has become a real favorite. Gotta have some of that in the house! I am assembling ingredients for Bernard Clayton's Swedish Limpa, which may be my favorite bread of all time! Also, I do almost all my baking with the "cold start" method.
Thank you all again for the wonderful ideas here.