Hello from the U.P.
Hello from the UP of MI!
Would say cooking has been a long time hobby, but I'm very new to baking breads. Got into it when my daughter became gluten sensitive and all of the store bought GF breads were, let's say, un-inspiring. Ironically, she's the one that loves to bake (although cakes and decorating them are her passion). So far, all my breads have been active yeast loaves, with a mix of white and whole wheat. I have a GF recipe for my daughter that uses Domata pre-blended flour and Bob's GF oat flour that she likes (although this is more the batter bread approach).
I have a large smoker/rotisserie that we use for pigs, chickens, turkeys, pork loins, ribs, etc. I also love fermented food and make my own sauerkraut, dill pickles, pickled peppers, etc.
Haven't made my first loaf of sour dough yet. Still trying to figure out the starter, but looking forward to the learning curve (which I know will be steep based on what I've read so far).
A big thanks to Abe and phaz for the help they've given me already!