Hallo, new member
Hallo von Deutschland. New expat from good old USA. I baked on and off in CA. Tartine got me started baking bread. The selection of bread in Germany is excellent however I feel I can do better than our favorite local bakery, ha, ha. I am still having a little trouble with the flours; in time though, I hope to create my own mix for a high hydration bread that we love. I would prefer to mainly use Roggen (rye), Dinkel (spelt) and Einkorn with a little bit of wheat.
PanBreadBrot a.k.a. Alicia