Hello from Santa Clara, CA

Hi, just another home baker from the Bay Area :)

Make mostly french breads once a week, though production has increased significantly as I am gearing up for a new oven.  In addition, I've been playing around with 100% whole wheat breads with mixed results.  Using Reinhart's recipe from "artisan breads every day," I get pretty decent boules.  When I convert an SFBI sponge recipe ... um, not so good. 

Glad to meet everyone.