Hello from Wisconsin
I've bumped up against this site many a time in my internet searches and used its content many a time, so it's long overdue to join in.
I'm no stranger to fermentation. I work as a winemaker, and in the past worked as a dough mixer for a bakery chain called Breadsmith. Sorry to all who might want a recipe for any of their breads, I cannot share them. They make employees sign a non-disclosure agreement. That said, they forgot to make me sign the non-disclosure form so I wouldn't be obligated to keep quiet. Lucky for them I never bothered to commit to memory or write down the ratios.
These days I just bake for the joy of it but have taken on the frustration of sourdough for some reason. My current goals are to perfect croissants and build an earth oven this summer.