I've accidentally bumped into this website and it has a lot of interesting stuff!
I guess I would say I am an amateur baker. I've made plenty of wheat breads but I am not a professional baker.
I am here because I've recently acquired a Finnish sourdough starter that originates from the 1900's. I've been furiously making Finnish rye bread for the past month and find your forum topics on Lactic Acid Fermentation in Sourdough  really interesting. I need some time to read this carefully especially since the chemical part of it interests me.
I am really intrigued by rye flours and sourdough starters and hope to learn some new things from this forum. I also made a blog hoping to share my rye bread making with others. I am a little obsessed. :D