Hello. Cook here from Toronto, Canada.
Wanted to intro myself as I have been googling bread queries for the last while and The Fresh Loaf keeps popping up. Generally I'm looking for answers to "why did I mess up?" and "How did I mess up?. I work in the restaurant industry and now with the virus going on I've had more time to work on my own baking/cooking to hone in on my craft. I recently ordered a few bags of fresh milled flour (bread, rye, red fife, pastry) from a local miller and am in the process of understanding working with it while forever chasing the dream sourdough in the sky with the right balance of airiness and density.
Generally I'm a big fan of large crusty loafs that create a wholesome experience to eat and make but I bet that's not much of a surprise to many of you. Food, especially bread with it's connection to an ancient world, is such an emotional journey to bake and to share with others. It's hard not to get sentimental about cutting into the perfect loaf Saturday morning and eating it with butter with family.
It has been very helpful coming here as pretty much any problem I've had someone has asked about.
Any other folks in the industry out there?
Nice to meet all of you.