Greetings from Gold Country, CA
Hello Bakers, I just found your site and am delighted to become part of your community. My Mom taught me to bake at 9. She was considered the baker in her extended family. Although her bread was very good, I've strived to improve my skills beyond the average home loaf to artisan-style European breads. My studies have included Laurel's Kitchen Bread Book, Joe Ortiz' The Village Baker and, most recently, Tartine Bread. I've had some good success with recipes from Village Baker, but my favorite bread has been turned out using the techniques and recipes from Chris Kimball's Cooks Illustrated. Using the cast iron dutch oven has produced the crust I've been after. I'm really looking forward to trying out the technique from Tartine Bread.
Now I'm trying to find the nearest source for freshly-milled flour. Any suggestions would be helpful.