Hello from Central Maine

Just wanted to say Hello from Central Maine. Been an off and on again experimenter with dough and oven. Mainly Pizza orientaded and have had some success capturing yeast and building starter for Sourdoughs. Back at it in the kitchen fooloing with flatbreads that have now become a daily ritual. Have finally found dough made from half whole grain wheat and half unbleached flour is now working nice. It puffs up and seperates so we can stuff it with just about anything. Probably looking forward to see if I can incorparate maybe some sprouted grain flours to make the flatbread experience a bit more healthy. Would love to use some whole seeds in it but this seems to deter the way it puffs up like a pita. I'll be lurking about checking the forum as I have in the past but more frequently for sure. Think I've been bitten by the bug for sure. Baked fish in homemade flatbreads tonight!