Greetings from Sunny Texas

I'm an amateur baking enthusiast who eats too much of what he bakes, predominantly rye bread although my wife is after me to make some good Italian and French breads.  I'll have to look into those.

I use the slow rise method in preparing my dough - just over 20 hours before baking.  The loaves are typically large - 8 cups of flour and 1-1/3 cups of rye flakes.  I bake my bread in a Lodge, 7 quart, cast iron, Dutch oven to develop a good crust.  We enjoy chewy breads.

I'm also looking forward to baking some other goodies such as sticky buns.

I've just ordered a Nutrimill and will be grinding my own flour.  I'll let you know how that goes.

I live in Pearland - about 20 minutes south of Houston.

Cliff. Johnston