Hello everybody from a happy baker in Tisbury, Wiltshire in the UK. I was a feeble breadmaker until my other half sent me off on a Richard Bertinet course in Bath which is not too far from where we live. Since then I make 3 to 4 loaves a week and am fortunate to be able to buy fresh yeast in industrial size blocks from my partner's ingredient supplier (She makes luxury chocolates so our household alternates between the entrancing smells of rising dough and Belgian chocolate!) There is a local mill, Stoate's at Cann, just outside Shaftesbury, where I can get several types flour. Looking forward to getting some chestnut flour fro Shipton Mill in Gloucestershire when we drive over there next week. I'll post the results.