I just discovered cheftalk after getting two-thirds of the way to baking 108 different kinds of breads. I have actually baked a few hundred because I like to repeat the favorites. I usually share my recipes and adventures on the freshloaf and breadit. I started out baking only with commercial yeast in a bread machine and now I am knee deep, metaphorically, of course, in sourdough starter, a variety of flours, and a range of dough development practices. Having a great time and I hope to share and learn more here. I am blogging elsewhere.