hello from SW France
I'v been baking bread for years, just plain old wholemeal, and am ready to try some new ideas. There seem to be plenty on here and I will enjoy searching.
I'm also wanting to know more about different types of wheat flour and their gluten content, and the effects this has on the bread made from them. French flour is very low in gluten and bread made from it dries out quickly.
Looking forward to meeting you all and reading about the bread you make. Pat.