Hello from a traveling minimalist baker

Hello - I am new to this forum.  I am a minimalist baker.  I favor simple recipes that I can memorize, few ingredients, minimum equipment. 

I travel quite a bit. It has been a challenge to develop my sourdough skills and transport and maintain my well-traveled starter. Also, I am often baking in other peoples’ kitchens - so I’ve learned to adapt my techniques to the kitchen as stocked - crappy ovens, different temperatures and humidities, etc. I usually bring my starter and an escali scale, and make do with whatever the host kitchen has.   It’s been fun to teach interested hosts to bake sourdough - I taught four this January!

I reside in Tucson, Arizona, and Marion, Massachusetts. 

I look forward to learning from this group!

Karen