Hello from Vermont!
Hi I'm Sue -
I have finally gotten to the point where I'm happy with my sourdough, and now I want to do variations on it. I got interested in this kind of baking after accidentally wandering into the Poilane bakery in Paris, in 2003. I asked for a baguette and they gave me That Look.... and I left with half a miche.
I had the idea that people in my community would be interested in SD baking during the pandemic, but surprisingly few of them show interest. I am personally always amazed by what happens if you know what to do with flour, water and salt. I'm here to learn.
picture is yesterday's bake: 45% Bronze Chief ww flour, 80% hydration, 2.5 lb loaf baked in a clay baker