I have lived 12 years of my adult life in one desert or another and after a little “cool down” in Germany we are about to head back to the desert again. I could easily survive on “dessert” alone but the future nutritionist in me gives me no approval. To keep my hands busy and my oven primed I churn out bread and other baked goods. Becoming a better baker is high on my “to do” list, especially the art of baking bread is dear to my heart. I am a German after all and sourdough runs through my veins. Unfortunately I have a contact allergy to wheat but found that with spelt I have hardly any symptoms. Therefore spelt is the flour I use like others use wheat. I hope you join me on my journey to draw out the baker within me.