Gnu member

Been baking a while, and lurking on the Fresh Loaf, but I've recently gotten the jones to be a bit more active, hence the intro.

I've historically always stuck primarily with straight-dough and sponge breads using commercial yeasts, but since the start of the year I've done nothing but sourdoughs. I've never had any luck getting a levain going, but at New Years a baking buddy handed me a mason jar about half full of goopy 'mother' from his Mother, if you follow my meaning. I've been carefully feeding and using it since and the results have been pretty pleasing. With luck maybe I'll have some success stories to share before long.