Hi,

I've (naughtily) already posted other topics before this introductory one, so sorry for that forum faux pas. I'm Max and I'm brand new to bread baking, so to make my life easy I've decided to jump straight in to sourdough.

I've reared my own starter from the wild yeasts of North Essex (doesn't sound as cool as San Francisco) and after almost three weeks, it's active and smelling beautiful. I've already baked twice with it, but the first time was a failure because of my poor planning, and the second one was because of (possibly) not letting the dough prove long enough. I also think the recipe i'm using is slightly flawed, so I'm really looking out for something better.

Anyway, I hope to be a regular here, and I must say this baking lark is very addictive.

Thanks

Max