Hi fellow bakers, im new to this site and find it to be helpful and filled with very skilled bakers. I just have a couple questions.

1. Does anyone knows anything about the bread bakers guild of america? would it benefit me to join?

2. Is there any more info about this site that would help me out?

3. Am i posting this write?

4. Any good artisan bakerys in houston or in texas that i should know about?

5. I have a pic of three breads i did the other day a mini baguette and a batard with baguette dough, and a lager batard with nine gran dough. tell me what you guy think about it and if you have any suggestions to make it better please tell me.

thanks