Checking in

     Just wanted to tip my hat as I walk through the door.  I live on the most beautiful river in the world (Sabine River) in SW Louisiana. I can almost literally throw a rock to Texas across the river.

    Mostly baking sourdough bread now but I've gone through several iterations of Challah, various standard type breads.  I've got a notion that somehow the simplest breads are most to be appreciated because of the interaction of the fundamental elements without fru-fru. 

     Having said that, I've been experimenting with seasoning some of the sourdough that I use for baking with some of my favorites spices.  All of them have been relatively successful although I have to admit that the liquid crab boil was a bit too rich in one batch. 

    I'm learning at my own pace so I'm sure I'll have more questions that may sound like they're coming from a rookie.  That's because they are and I don't want to presume to understand something that I really don't understand. 

Glad to be here.

Paul