Greetings from Somerset (UK)
I've been making my own bread for a while now but have never looked into the science behind it. Looking at the forum it can clearly get more complicated than I ever imagined! I mostly use organic spelt flour (not the bleached version!), normallly from Sharpham Park as they're fairly local to me. I recently made a gorgeous spelt and oat loaf that I was really proud of. Having just begun my first sourdough starter so am excited to see how that goes and also experiment with the starter that I have to remove every day - I can't see myself wasting it!!!!
I look forward to 'speaking' with you all over time as I get to learn more about the art of baking.