Hello everybody!
Hi,
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 [1] 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
Adriana