Long time beginning bread baker
I've been baking bread since I was still at home some 60+/- years ago, but never really explored much. Sis makes sourdough breads and has been trying to talk me into it. I like sourdough but it always seemed a lot of work. Just recently have been exploring using a bit of dough from todays loaf as leavening in the next loaf. I mean recently as in a few days ago. I put aside a 'wad' of dough before baking to use and am now growing my first no new yeast loaf. Time will tell. I may have missed a step yesterday, we'll see. It smells nice, tho, and does seem to be rising. If this works I want to try bagels again, we like those.
Meantime I bake my regular every day loaf about every other day. I'm a machine baker, too. I like to experiment and have not, so far, had to toss any loaf tho I've had some I counted as failures, They make good bread crumbs and/or bird feed! I've started using a bit of rye flour and find it gives me a nice texture.
Anyway, I am delighted to find this site and know I am going to learn lots from all you great bakers!