I 've always been more of a baker (started baking when I was 10 years old) but lately I am very interested in Spanish cuisine, esp Tapas. I enjoy cooking savories that combine baking elements. Cookies, quick bread pies, savory dishes with pastry. My mom is from Morrocan so my family esp enjoys exotic, ethnic cuisine. I love the Eastern Heartland recipes too, where I was recall big family feasts of steamed Chesapeke Bay Blue crabs! I have a homegrown starter based on the La Brea method which I have been using for almost 9 years. I am family famous for my sourdough breads. I don't like to handle raw meat but I am working on that.