Hello from Sacramento, CA

Hi all. I'm a home baker in Sacramento, California.

I've baked bread on and off for a long time and became serious about it several years ago. My bread baking goes in spurts. A few years ago after buying Bread Baker's Apprentice I became fascinated with french bread, trying to get as much flavor as possible out of just flour, water, salt, and yeast. Due to personal turmoil and a busy professional schedule, I abandoned bread for about two years. Last week our fifteen year old cat passed away from kidney failure and I decided it was time to get back to several things in my life I had put aside, including bread. I pulled out BBA and looked at the first recipe, er, formula. I then told my wife (the bread eater) I was thinking of doing every recipe in the book, in order. I'm now stuck with a new project.

I baked the Anadama bread last night and it was wonderful. Greek Celebration bread is next. I'm looking forward to tackling some of these recipes as they are going to take me out of my comfort zone. I've never really done extremely slack dough and my one attempt at sourdough in the past was a complete failure. (The starter turned.)

I'm looking forward to participating here and soaking up the collected wisdom of everyone here. Lurking for a day or two has proven to be rewarding already.