Coming out of hiding...hi!
I actually joined a couple (?) of years ago, but I got side-tracked and had to put "getting serious" about learning to bake great bread on the back burner for a while, but I'm back at it now. :)
So far, I've been trying new methods/techniques such as stretch/fold, "french" kneading (you couldn't have paid me to believe that wet dough would come together w/o additional flour...but it did!), higher hydration doughs, using a poolish, baking in a dutch oven, etc. My skills are improving!
Anyway, I look forward to learning and (eventually) exchanging ideas with you all.
Have a wonderful evening!