I've newly discovered the concept of "crumb". I hope to be able to reliably create open crumb artisan breads (I think that's the right terminology). I'm at the beginning of this process. My current goal is to decide on a flour. I have two contenders, I prefer organically grown. I live in the Okanagan Valley in British Columbia. Seeing as Canada is a big wheat producer I want to find a Canadian flour. (I'm a US ex-pat, so I'm ridiculously attached to this country)
I wanted to get this blog started and introduce my quest. I'm really happy to have stumbled across this site.
My name is Paul, by the way, but there's already a Paul here. Being something of a Mexican groupie from California I chose the Spanish version of Paul, which is "Pablo", for my username. FYI.