Hi From Alberta
Been baking since I was a kid. Have allergies to wheat so used to use Buckwheat, now I use 100% Fife flour, great stuff :)
Rustic breads is what I normally do, it was only since last year I learned that hydrating flour first for 24 hours makes for a superior bread, even left one to sour for a week in the fridge. Oregano and Caraway are one of my favourite flavourings for bread. Grind my own flour, I have a Wonder Junior Deluxe, also use a Blendtec for grinding.