New member, old baker


I'm a home baker, just found this site.  I've been making bread since reading a book called Great Bread in about 1970 (I still have this book!).  I use my home made starter with added yeast for reliable rising.  Thanks for the tips and comments,  I'm now motivated to work on using longer fermentation without yeast.

94 users have voted.

Post Reply

Already a member? Login