Hi from the desert.

I have stalked this site for years but this is the first time I have actually created an account and registered.  I want to ask my questions.  I appreciate all the recipes, blogs, forums, etc.  Learned so much here.  am such an amateur.  I love making my own breads and especially like the sour doughs.  Although I live in a Phoenix suburb now I lived in the bay area (San Francisco) for years and kept trying to duplicate the sour dough. I have just learned that what is called sour dough starter is actually a wild yeast starter.  With the sour dough name I kept thinkging the resulting bread would have that tang of SF sour dough.  Although I love allt rhe breads that result, I kept trying to get that SF sour dough.  One of the recipes here has given me one of the best.  SF sourdough take #3. I have no idea how to link it.  Also a recipe by Peter Reinhart which call for up to 3 days in the fridge levain and then mix the dough with another up to 3 days in the fridge has given me more of that tang of SF sour dough.  But love all the recipes.  Have found a cranberry loaf by Trevor Wilson that has now become a favorite of all. 

I also have a small homestead - have chickens, dairy goats, big garden and orchard.  Also make my own cheese (all sorts).  Have not started on wine or beer yet but the vines are out there if I am so inclined.  Lots of wild yeast around. 

Look forward to getting to know more of you.  Any of you from this area?