Well, there seemed to be enough in the way of "Hello from xxx" emails, so I thought i'd give mine a more interesting title :)
Nevertheless, hi, i'm Matt from St Albans, UK. Been lurking around here for quite a while, picked up some very useful tips and thought it was time to start contributing to discussions :)
Few bits of baking things about myself: I've been baking for just over a year, sticking mostly to trying to master the art of a white or partial wholegrain loaf :) My results have ranged from terrible to mediocre, but i'm getting there!
I bake almost exclusively with spelt. Having a girlfriend who is not exactly wheat intolerant but not exactly wheat loving, she prefers spelt and rye so I work with it so we can both enjoy it :) Most of my loaves are usually between 70 and 100% spelt. No normal wheat, which makes things... interesting.
So, hi, what up.