The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Chicagoland

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.