Hi all sourdough people
Sourdough.com is currently being upgraded in a big way. Members will soon be able to reply to posts with directly uploaded photographs and there will be improvements all-around. Spam will be much less of an issue, hopefully allowing new users to post without prior approval from a moderator.
I'm back on board to assist users of my new ebook, in the ebook forum. I've been a lapsed member due to work commitments (ironically running a sourdough bakery).
If it wasn't for our moderator farinam, and other regulars (shasta and the rest), I think the website may have lost momentum. A big, big thank you farinam for all your great advice to bakers, as well as others who have maintained the passion over time. I hope you are happy with the new site when it is launched.