September 6, 2011 - 5:39pm
Hello from Chicagoland
New to this site and like the information I've read so far.
I've been using the same barm I bought from Monica Spillar back in the mid '90's. I bake whole grain Organic Spelt bread in La Cloche using the pre-heat method.
I plan to build an oven next spring and continue to refine my baking skills, pizza and bread.
best,
chris