new to baking and forum, from Australia
I found your site when searching for information on atta flour. I had bought 5 kilos of it at a local indian store and wondered if I could make bread.
First few attempts were edible but then I found if I added gluten flour it seemed to be more ssuccessful.
I feel overwhelmed as I read posts and they talk percentages. Probably as I am mathematically challenged. But in saying that, I also hope by the end of the year to be able to not only decipher but to talk the same! :) one has to set goals for oneself!