Hello all, I'm so glad I found this site! I recently purchased a schnitzer pico flour mill. Like others on the forum, I'm having a few problems using the new flour. I'm hoping to improve my doughs and share results with you.
andromeda
For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...
Sourdough Sesame Seed Batards with Spelt Flour 
The height of each of these batards is about 4 inches (compared to the 3-1/4 inch height I got without a stone) for a similar type of dough and prebaking dough weight.
I recently had relatives visit from Atlanta. They think I am a little whacky to be baking my own bread (even if they enjoyed it immensely). I can handle it. I know this is the best thing for us right now. The part that is discouraging, is they suggested that I do not grain my own flour - that everyone she knows that has done that has gone extreme in her opinion.
Hello, just a quick question which I don't think I've seen addressed here, but are there any Bread cook books that are targeted for those of us who mill our own flour at home?
Thanks,
Dennis
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Belief has no affect on reality.
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