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P.S. Welcome to the right side of the tracks.

I recently redid my spreadsheets to match current practice. First is "worksheet", second goes on wall while I work. It doesn't really matter if you're consistent and don't care about comparing notes with others, but I account for board flour, shrinkage, to nail actual hydration as if this were a chemistry lab experiment. I've seen other accomplished bakers who ignore the starter hydration, for example. Their effective hydration is a local fantasy. We grind some of our flour. We've been buying white from Acme Bread, famed in Bay area. They have Guisto's make this for them, but likely a different blend than one can buy elsewhere. I learned to accelerate the hydrolyse for each step by 60 seconds in a vacuum sealer chamber. This makes an obvious difference for pasta dough, and I believe a difference here too. I rediscovered "bassinage" where one kneads the dough at a comfortable hydration, then adds water at the end using Chad Robertson bowl folds. I like to knead a long rope, fold it over and twist, knead again to a long rope... My theory here is that one does better with a kneading technique that doesn't cause the bran to cut through the developing gluten. We use the KK in summer to avoid heating the house, and a convection oven in winter. I used to worry about filling the oven with ample steam. We now swear by the Challenger Bread Pan.

You can! I got to the point where I could see my ship on the map en route to Southampton docks, past my bit of sea, so I cycled out to the sea front near my house in pitch darkness to see if I could see the ship with my KKs go by. I couldn't but it was all part of the fun. Get Dennis' folk to give you the ship's details and you can track it online.

Thanks @tony b! Wife and kids are excited as well. They are already thinking up names for the grill.

Thanks for the info @tekobo! I'll get with KK and see what tracking data they can give me. As for the tile vs pebble thing.... I'll wait until I have my KK to wade into that one.

Yeah, I know. I had a friend come round who made beautiful bread in the most casual way possible. I have got comfortable with my loaf tin breads but still have something to prove (tee hee) when it comes to sourdough.

Yes! I never thought I would think about a grill every single day, but I do! It's cobalt blue tile. All I know is it has an ETA of end of March. I'm guessing that's when it hits the dock in the US. Not sure how long customs and overland shipping take from there. If I could track that ship I would! Every time I talk about it my wife just smiles and shakes her head. I'm like a 52 year old kid waiting on Christmas.