Hello from Ontario
I'm a new member that has caught the bread fever, and I enjoy the knowledge this site brings to new bakers.
A few years ago, I managed with great difficulty to get a sourdough starter going, only to find out that I really didn't like sour bread. I let the starter die, and went back to yeasted bread. I recently retired, and just spent my first winter living in my RV in the US southwest, doing astrophotography. While in southern California a few months ago, I made another attempt at a sourdough starter, only to once again confirm that I do not like sour bread. Before tossing the starter, I came across the info that the sourness could be controlled or even eliminated. I was intrigued, and I eventually bought Tartine Bread by Chad Robertson, and it has changed the way I make bread forever. I mostly follow his Country Bread formula, but add a sesame seed crust and toasted sesame seeds in the dough as well. I also add 10% spelt flour for the nutty flavour. There is no sour flavour. Here is a pic of today's loaves.