The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Chicagoland

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chrisf's picture

Hello from Chicagoland

New to this site and like the information I've read so far.

I've been using the same barm I bought from Monica Spillar back in the mid '90's. I bake whole grain Organic Spelt bread in La Cloche using the pre-heat method.

I plan to build an oven next spring and continue to refine my baking skills, pizza and bread.