Greeting, I'm Jack.  Nice to meet you all.  I'm a chef from Rhode Island, and have recently become overwhelmed by an urge to make my own fresh delicious breads.  Although I have had my share of brushes with the baking world in days past, I never really took the time to learn about this segment of the culinary world.  I did however learn to make my own sweet delicious homebrewed beer.  Well, beer and bread share many things in common, and it was only a matter of time until I felt the need to conquer this beast which is bread making.  Hey, its fun growing and nurturing yeast.

 I love sourdoughs.  I had read "Kitchen Confidential"-Anthony Bourdain, and recalled the chapter where Adam Last-Name-Unknown called in for someone to "Feed the Bitch", or kindle the restraunt's  giant starter.  My first step was obvious.  I had to have my own starter.  So I went and mixed some whole wheat flour and water.  I let it sit.  I doubled it.  I moved it to every corner of the house including my bedroom.  I threw some down the drain and refreshed it.  I saw "hooch" form on top.  I saw bubbles and I also saw things do nothing for 24 hours.  I was baffled.  This thing was not easy to get going.  One night I came home to find it exploding with activity, and triple its size.  I fed it.  The next day, it barely burped.  Eventually I just left it at 62f on the kitchen counter, and fed it once daily.  Now its alive.  Slowly and steadily it eats it eats its flour.  I named it Flour Baby after the sack of flour I was made to carry around for 3 days as part of some highschool home economics thing.

 I'm just a mad kitchen scientist, and hope to have some fun with this.  I have some ideas that I will post in other topics.