Against the Grain in Wisconsin
I have just recently found your site, but I have been baking for years. I went to Culinary School for hot food, but had my first taste of really good bread there. I was hooked and baked on my own for a while and eventually worked in an artisan sourdough bakery.
I make almost exclusively sourdoughs now and just recently I have experimented with a lot of different grains like Millet, Spelt, and Barley. It is a whole different experience for me and has really rekindled my interest again. I'm baking a few times a week and have branched out again from my 3 or 4 "tried and true" breads.
I hope to meet some people that have some experience with various grains and can certainly help out anyone that has any questions about starting cultures or sourdough baking. Looks like a fun and informative site and everyone seems to be really enthusiastic! Glad to have found such a good resource!!