Greetings esteemed sourdough community!
I have been lurking around the site and forum for close to a year now, making use of the resources and insights available. As such, I owe tremendous gratitude for the amount of knowledge that I have absorbed. Thank you all! I intend to become a more active member of the community, sharing my experiences so that others may benefit.
Right now I am working at a small artisan bakery in my home town in California, although I am learning more (it seems to me) working on my own small-scale bread production at home (black market bread out of my brick oven). All I want to do is learn and grow; I simply want to be the best baker I can be. This forum is helping, and in turn I will contribute more.
I offer additional thanks to Shiao-Ping, whose posts are informative and inspiring. Below is my take on the miche formula she posted on TFL: Gérard Rubaud Miche