Hi all, just noticed there is an "introduction" thread here and though I've had an account here for a while I've never posted to this! I live in New England and I've been baking bread for a few years.  For me what is so fascinating is how much there always is to learn.  That, and the fact that I am always a little amazed each time yeast works its magic.  Plus, I love to eat bread.  So many nuances, yet with such profound effects on the final loaf!  Most of my friends think I am some bread baking expert but I come on here and see how much there is to learn. 

I'm hoping to become a better all-around baker, but also to really get deeper into sourdoughs and whole grains.  I love white flour breads too but am trying to cut down on these.  Luckily I do love the flavor of whole grains, though I usually prefer a mix.

I've really upped my bread baking these past few months while on maternity leave, spending time with my toddler and my new baby (my toddler knows to say "mommy's making dough!").  With a stand mixer it's not too hard to fit in as I am around during the day, and my hands can be "full" with other things.  The challenge will be to figure out how to bake when I am back at work (Suggestions, anyone?).  I only bake bread once or twice a week now but would love to bake more.  My long term goal is to never have sourdough discard because I am always using it for the next loaf.

My favorite books so far are Reinhart's BBA and Dan Leader's Local Breads.  I just ordered Hamelman's Bread and can't wait!