I began baking in the 1970's using the "Tassajara Bread Book," "Beard on Bread" (from the Book-of-the Month Club!) and Fleischmann's Active Dry Yeast packets. It was a lot of fun, and after I retired several years ago, I got back into baking bread. I'm now buying SAF Instant Yeast by the pound, enjoying making large boules and learning how to use a lame! I’ve got a way to go in judging proper fermentation and proofing, so I’m glad to be a part of this website, which looks like a goldmine of information. SETH
This is indeed a goldmine of info. It seems to me breadbaking is two steps forward and one back. When you think you've nailed a process, the next loaf is a failure, and you have no clue why. But we keep doing it.😀
Look forward to your contributions.