May 24, 2020 - 1:32pm
Hello from a homebody in Los Angeles
Hi All!
I'm Stephanie, a home baker/cook by night (and weekends), and an immunologist/microbiome scientist by day (and sometimes weekends). I've been baking sourdough for about 3 years, and have been lurking on here for general tips, troubleshooting, and just learning about bread since I started baking. Didn't actually join until recently when I really needed help (shaking my fist at gluten-degrading enzymes right now), got some good answers here, and thought, I'm not a pro but someone took the time to help me so maybe in the future I can pay it forward. About a year ago I got a home mill and started baking 100% fresh milled, whole grain breads. It's been a challenge but I absolutely love the taste.