Hello from NZ
I am a grandmother of 6 and mother of 4 and have been baking since I was 9, because my mother was seriously sick for a time. I love yeast cookery but ironically will have more time for experimentation when I sell my cafe. At the moment I am only able to get bagels and blueberry and cream cheese braid done as I also have to put through muffins, vanilla and date scones and savoury scones before the breakfasts start etc etc. My profession was dietetics but my interest in food has been broader than nutrition and dietary modification! Like others in this group I still consider myself a learner and will do so until the day of my last breath! The variety of recipes, baking books and the obvious joy and enthusiasm i pick up from others has made this my favourite website. I cannot congratulate Floydm enough for his innovativeness and expertise. I was first introduced to artisan yeast cookery about 35 years ago when our family lived for a time on a commune. We had no electricity and the coal range was fired by either driftwood from the beach or coal we used to mine ourselves from a nearby abandonned mine. The bread we made was from our own stoneground flour and it was healthy and delicious. i am a young 64 year old and am glad to read that there are other members here who have stacked a few years behind them too!