The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction

Carl Seaquist's picture
Carl Seaquist

Introduction

What a nice website!


 


Several years ago my wife and I got back from France and decided that if we were going to eat bread that we enjoyed and could afford here in Lubbock, TX, we would have to make it ourselves. We have certainly gotten better at making bread but every time we are back in France we realize how far we have to go.


We have not had time to read through many of the postings but the few I have read are very informative.


This Christmas when we came back we brought T55 flour and found that our bread tasted better but still was not what we are striving for. We bought the flour at a standard type grocery store, ATAC.


In the postings we see that people are talking about T65, T85, etc. flours. Where in France, Paris for example, do you buy these flours?


 


Thanks,


Carl Seaquist