Import from Hamburg
Hi, I'm from Hamburg/Germany (imported with a container load of Danish furniture for my husband's store). Loving a Main-ah - but not squishy, underbaked Maine bread - I started baking my own, out of sheer desperation!
My first trials resulted in bricks more suitable for fending off home invaders than for human consumption. After I learned Peter Reinhart's technique with pre-doughs and slow fermentation I went through my old German baking books, adapting the recipes to this method.
In the end, when we couldn't keep up with eating all the breads, and our freezer was equally stuffed, I started baking for our local natural food store. Now I'm their European baker - and enjoy myself thoroughly.
I found this site via Facebook, and I'm very much looking forward to participate!