Greetings from Phoenix, Arizona

Greetings. I have been baking sourdough bread for about three and a half years. I had started back in the early 2000s while living in Vermont, but set baking aside through a couple of moves. I began again in the summer -- my wife said I was crazy to heat up an oven in a Phoenix summer -- a few years ago. I made a starter based on the recipe in Maggie Gleezer's "Artisan Baking." I've since made others finding them pretty easy to make.

I bake a few different loaves usually incorporating at least 25% whole wheat in my dough. I do some variations with seeds and others with dried fruit and nuts.

Most of my loaves are ok, but I struggle with baguettes. I find them hard to shape without over handling them.

Greetings to all of the members.