Bread has been and always will be part of our meals, perhaps not as much as it used to be, but it will always be in our home. I enjoy baking bread and have gone from all-purpose flour to whole wheat and now to milling my own grains. I like baking for family and friends and they enjoy eating it.

Mine started in 1990 with a friend who had a son that couldn't eat the stuff in the store bought bread. We did the potato water sour dough for several years. I quit when I went back to work full-time. Then I took a very long break and in 2020 I began messing around with the regular sour dough starter. Made two starters, each got moldy. Gave up for a bit, but decided to try once again. The bread always turned out nice when my starter was good. Now I'm working from a starter from a friend that is much older and it seems to be going well. I'm diving down the rabbit hole of fresh milled flour sour dough😂.

@Sandra Brenes Good for you. It does have a learning curve, it's called more patience. But definitely worth it. I'm still working on that part of sourdough bread making. I'm not going to give up this time a round, at least that's my thought today. Enjoy the process, the bread is worth it.