After 12 years of owning a bakery my partner and I sold Bread Obsession to a nice young couple and retired.
I found that I am just as avid to bake as ever. I got a new starter going and started experimenting with flour from Ground Up Mills in western Mass. Here is one with a mix of their 83% extraction wheat flour plus King Arthur patent.
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Welcome back - having been a member for a mere 11 years, I never contributed to any threads that may have been yours, but your name often crops up when I browse old posts.
I'm hoping you can share some of your professional expertise with all of us, including the small but slowly growing band who use domestic kitchen sized spiral mixers.
Lance
Congrats and welcome home!!!!
Rob