Working my way up the bread baking ladder, love sourdough bread of any kind!
I'm a beginner, and work full time crazy hours so it stays in the fridge between 2x week feedings. When I see that there is any extra time in my week it gets several feedings and a workout. It originated at King Arthur Flour and I tend to feed it KA flour and water that is warm to the touch (no measuring of water temp). I'm excited to be here! As to personality: it smells lightly tangy.