Originally Posted by Redneck
Using the right flour and a bit of malt, you won't need 'starter'... Local stores have flour suitable for maybe coating chicken.....but NOT for bread. It takes high-protein stuff for a proper loaf.. (I found that out the hard way... laugh )

I make 4-5 different loaves - from white, raisin, dark rye and cinnamon etc...

We used a local mill at the restaurant ... Adluh flour. But White Lilly is also very very good.

Some beautiful breads in this thread.

What you think about, you do ... what you do, you become.
In a nation where anything goes ... eventually, everything will. We're almost there.