New member from London, UK

I have been following the postings and community here for quite a while and have found very useful and helpful information, so a big thank you to those running the site and the wider baking community here.

I came across the site since before the covid lockdown, when I started to make sourdough bread more systematically, partially as a way of controlling/limiting my intake of salt/sodium in my food and finding out that the best way to do that was to make stuff myself. 

Up to now I have been reluctant to post as I felt that apart from sharing occasional photos of loafs I was pleased with, I didn't have something that would add to the already huge volume and quality of breadmaking knowledge already on here. 

This has changed in the last couple of weeks after some experimental loafs using sourdough biga rather than my usual 100% hydration levain/preferment which have been for me one of those proverbial 'game changers'. This has encouraged me to take the plunge and share my experiences here. 

I will be posting about my biga adventures under some of the more specific topic categories, but wanted to first give my thanks and introduce myself.