Old lurker coming in to start posting
I've been baking bread in one form or another for about ten years. I worked as a pastry chef for a couple of places but I've since transitioned into a completely different career, so now I get to bake for fun! Lately I've been making a 24 hour, ~100% hydration sourdough about once a week, just trying out some tweaks. I'm pretty eager to get my own mill and start baking with fresh milled whole grain. Anyone here have experience with that?
Glad to be a part of the fam,