September 22, 2010
My interest is in learning how to proficiently preserve food; all kinds, tomatoes, beets, pickles, relish, as well as learn how to perfect and bake sourdough bread.
Any of my breadmaking abilities are sharable.
Hi, I make bread, and have since 1975. Lately favoring slow rise breads, but other popular models are whole wheat, rosemary rye, cinnamon, with any fruit, nut or spice add-ins you can devise.
Interesting folks from all over.