A while back I started up a forum post about Proof Bread, a "micro-bakery" located in a residential neighborhood in Mesa, AZ. Again, all strictly legal due to a local ordinance allowing "cottage" businesses run out of a residence.
Hello all. This morning I baked guided by Maurizio Leo's Spelt, Rye and Whole Wheat Sourdough recipe, a 50 percent whole grain formula.
I've recently landed here at TFL on a quest to bake a bread made of one half or more home-milled grain that I really like - that I can't help but grind, mix, rise, shape and bake over and over again. The whole grain in this bake is home-milled, made of organic spelt, rye and Yocora Rojo hard red spring wheat all sourced from Breadtopia.
