this is my belated intro.. for I am not familiar w/ the 'protocol' around here, I came across the site by accident...

So, long story short.... I was a programmer who also run her own home based pastry/cake/bread business for 6 years.  When I decided to open a shop of my own, I decided to attend Le Cordon Bleu to play w/ the Pros and see how I measure up.  I do a LOT of "yes, Chef," learn the science of baking & why & how of things...  found the site when I am research for an 200 yr stollen formula. Saw a could homebaking problems that some of you are experiencing so decided to offer a couple of trick of trade.

I do main true artisan bread: no mixer, no chemical additives, no dough conditioner.. that kind of stuff.

My only wish here is to learn a couple tricks & different formula from all of you & to offer what I had learn from my own mistake in the past + the professional way of doing thing that I had learnt to everyone else.