I have been browsing the site for a while with great enjoyment. The new post from Helen in Canada prompted me to get started.
I am Helen from England and have been an enthusiatic baker all my life. I enjoy cooking with all sorts of flour and have found mine and my father's recently diagnosed wheat intolerance a new challenge rather than a misery - just a good excuse to experiment.
At the moment I am working with stoneground wholemeal spelt flour a lot. I usually get this from an organic source, Bacheldre Mill in Wales via my local farm shop. It is a light wholemeal with a nutty faintly sour flavour which seems accepatble to all my wheat-eating family and friends.
I still enjoy breadmaking with wheat flours. Of course here it is vital to buy "bread flour" as "ordinary" white flour (cake? all-purpose?)is made from European soft-grain wheat with poor gluten content for dough cookery.
Looking forward to being involved in the bread community!