Though I've been baking bread since I was a teenager at my grandmom's elbow, I have only just begun to figure it out, 30 years later.

Bake the occasional machine loaf (which is well-loved in our house) but mucking into a sticky, wet mass of jiggly, fragrant French sourdough is what really gets the blood flowing.  

I am a writer and work from home. This affords ample opportunities to experiment with new recipes. I mix early in the morning, before my brain is working ... and work while waiting for the dough to rise.

Thought I was a cool, sophisticated baker when I bought my razor blade bread lame. Was quickly humbled by the fact that I can't figure out how to work the thing!

Slash-challenged in NJ,

   -Sal