My info:

I live in the beautiful Pacific Northwest on one of the San Juan Islands. It is cool and humid here, just the right conditions for sourdough baking.

As for baking, my kitchen oven is a plain old electric range with no bells or whistles. Not that I would mind having a Jennaire range or a commericial Vulcan oven though.

I have a Blendtec mixer, but I usually use just my hands and a folding trough for preparing my dough.

I use a controlled temperature, dedicated refrigerator, set at 46F to refrigate my sourdough starters and my dough.

Contact me at: northwestsourdough@gmail.com