Hello. I've used this site many times, though not for a good long while. I've been baking bread off and on since I was about 12, and experimented with basic dough recipes at my grandmother's elbow. These days I bake bread purely for the pleasure of it, though there are practical reasons beyond the benefits of an edible hobby. Mostly, I dislike paying $5.00 or more for a loaf of mediocre "artisan" bread that I could easily duplicate and improve on. Lately, however, I've found that my artisan bread dough more closely resembles flour soup that fails dismally at producing anything like a recognizable loaf. Hopefully I'll find answers and inspiration here.