Hello!

I've been reading the website for a while and the complexity of bread making blows my mind!

I make an old family recipe sweet bread (potica) and pizza dough "by feel" ... I have no idea how much flour goes into either in the end!  I've started branching into more whole wheat options by going halfsies in my current recipes and am getting bold now and looking to expand my experiments into other bread types.  I'm used to using an active dry yeast, don't have a bread machine and I mix/knead by hand (no fancy mixer).  What is a good next step for venturing out?

Stephanie