Hello to All

Hi everyone,

My name is Bryan and I just started to learn how to bake breads. Don't get me wrong, I've baked Betty Crocker Bread type recipes but want to take my baking up to the next level.

Currently I am reading Peter Reinhart's Whole Grain Breads book which is my very first introduction to bread baking techniques. I must say I am completley overwelmed and confused with chapter 3 and I am not sure where to post my beginner questions. My questions pertain to Bigas and Poolishes for whole wheat and Itailian types of breads. (not into sourdoughs). I don't want to start off my membership to this site with a question in the wrong forum.