Hello,  I've baked for several years and recently have been selling assorted breads along with our vegetables at Farmers Market. I'm always looking for something new and a bit different than what a 'home' cook would have. I saw the article in a recent magazine about Peter Reinhardts new books which are now on my wish list and I read about the Cranberry Walnut Celebration that he does and attempted a sourdough version of my own, turned out delicious. The article mentioned that he works with French Breads and while doing a web search found your site. I have spent several hours reading and having several questions answered and some techniques simplified. I'm looking forward to reading more and increasing my knowledge in dealing with 'the dough'.

I have been working with Basic White Sour Dough, use a recipe that has an egg in it makes a soft and tender loaf. I also do a Traditional Sour Dough, that seems to take forever to proof. I would like to find some Focaccia ideas as well as other breads that would interest my customers. This years market season is over so I have until Spring to practice.

I'm also thinking about making my own 'proofer', any suggestions? (ex: a box with a heat sourse, what can I use as a heat sourse?)

Catherine