Hello from West Virginia
I to as previously mentioned by another poster am a longtime lurker. Have decided to get serious about this bread baking journey. Was put off by my KA mixer that could never develop my dough so I gave up... I’m back and more determined... need to find ways to help hubs and myself fight with type 2 diabetes... I understand freshly milled wheat is slower in metabolizing so I’ve got grain coming, my mill cleaned and hopefully a Ankarsrum on the way.