Hello from Aus

Hi.

I've been baking bread for lots of years and used lots of different methods and ingredients.  I'm always after new ideas.

For regular baking, this is roughly what I do:

Our regular loaf for sandwiches and toast during the week is a large wholemeal loaf made with fresh milled organic wheat and a little unbleached white flour.  I start it in a bread machine and finish it in a tin.

On the weekends I often do white rolls or something else that's a treat.

I do savoury scrolls which are kept in the freezer for packed lunches (when there's no leftovers to take), and turkish bread is my go to for visitors, picnics or when I have to take bread for a shared meal because its quick to get through a couple of batches.

Other breads that make a regular rotation:  On holidays I often use the popular "Artisan" and No Knead methods, and we also do that for pizza bases, naan bread, etc.  I also like to do a sprouted wheat loaf, using the sprouted whole wheat that is blended (rather than dried and made into flour).  Finally, I use to make a regular batch of delicious sourdough rye.  Now days I don't tend to have the time to make it worth keeping the sour starter going, but hopefully will get back to that.

Looking forward to learning.  And once I find the right place in the forum I have a question to ask about mixers.