A quick hello, from a long-time lurker

...the subject line says most of it: I am a long-time lurker on the site, as it is my go-to starting place for answers. I thought it was finally time to buckle down and sign up. 

I have been on a quest to make bread, only from maintained starters, since 2011. My work has taken us all over the country, and my starters don't like the cross country treks, so I am currently on version 4.0 (this time thanks to a good friend who has maintained a starter - in one place - since last time our work brought us to the region). I have been baking in a variety of mediocre apartment ovens, and look forward to the day when we can settle down, buy a house and I can have a decent oven AND build a bread oven outside. 

My loaves are not too fussy - mainly boules. White, wheat, rye - mostly some combination of thereof. My favorite bread to make (and the one that is proofing now) is a white/wheat combination (about 75:25) with olive oil and English lavender leaves, used as you might use rosemary. 

At any rate, hello!