I'm fairly new to baking having started just this past January. My primary interest is sourdough, although I have ventured into the baguette world. As baking seems to generate questions I've been looking for someone to ask and this forum looks like the best place.
There is so much information sourdough baking information online after searching extensively I have focused my efforts on Chad Robertson of Tartine and Trevor J Wilson.
Looking forward to spending time on the forum.
Rich
I should have added that my wife and I are retired and we live in Fonthill in Niagara, Ontario. However, we do travel south for the winter, along with my two starters, to South Padre Island in Texas.
RichLee.......we spent last winter in Texas too and took several jaunts to SPI. We love it there. We are at Bit 'O Heaven RV park.
And welcome to Texas for the winter. That's what we did for a few years until we decided to just stay down here in Texas. Retirement is a great time to keep that oven going with baked bread.
I just purchased a Baker of Seville adjustable lame, which came with no directions except how to install the spacer for straight or curved. Mine came with no spacer and it seems it will be only curved; when I place the knurled nut and tighten it down, that is what I get--a curved blade.
Ken, I have used the Seville lame. But I am not aware that it can be used as a straight blade. Most baker want the curve in order to slice under the skin.
The inventor of the Seville has posted to our site. See Pete’s post here. http://www.thefreshloaf.com/node/56948/better-lame
Danny