Hello from Idaho
Hi, I'm just introducing myself here. I'm a stay at home mom who loves baking bread, espcially whole grains and sourdough. There is SO MUCH information here, I'm very excited! Currently I make alot of sourdough using Peter Reinharts firm starter and spelt flour. I'm curious if anyone else has noticed a difference between different crops of wheat. I can't seem to get very good results with my last bag, (I grind all my flour)? Thanks!