Howdy from the boondocks of Appalachia.
I stopped eating floury things a few years ago when I developed type 2 diabetes. But some months ago I got such a hankering for something yeasty I got a Belgian waffle iron and began experimenting with concocting a healthy “fortified” multi-grain flour for yeast leavened savory bready waffles. And that led to breads. We're also trying to go vegetarian and so the bread is often the main course our meals. The “fortification” is in the form of (most importantly) added fiber and some protein. Till the present I have just been playing at mixing flours to find out what blends I like most though I am really close to deciding that I should get a mill before I start getting too quantitative. I have been told by a friend of my wife's that fresh ground grains are as different from the stuff one buys in the stores as fresh picked corn is from canned. In any case I'm enjoying the learning process and look forward to better breads.
TFL's search facility has been a great help. My gratitude to the administrators and the contributors.