Intro from El Paso Tx

Hello everyone, I've been a lurker her for a while watching and learning from you all.  I'm not a baking novice, my family owned a bakery 40 years ago and I grew up working nights every summer baking bread, pan buns, bagels, cakes, cookies, macaroons, etc.  About 7 years ago I developed an interest in artisan pizza and the dough recipe I decided on called for a sour dough starter.  I started the mother I use now for those early pizza tests and eventually acquired a wood fired pizza oven and started a wood fired catering service. 

I've  always enjoyed baking sourdough bread for my family and eventually I started baking my bread for our catering customers.

Fast forward about 5 years and I am no longer active in the pizza catering business. But I still am using that starter to make my sour dough bread for the family.  I discovered TFL researching the Tartine process after hearing about the book. I am so impressed with what you "Amateurs" ( that's a stretch) are producing. I hope that I am a tenth as successful as the folks on this forum.  The photos in this post shows a few examples of what I am currently playing with.