I have been a “Bread-head” for a very long time. In fact, before my Celiac diagnosis, I baked my own bread every week, and even milled my own flour from organic wheatberries. Eventually I began working with sourdough and had a very robust starter for 6 years. But you know what happened next. Once I learned that I had Celiac disease it all came to an abrupt end, and I had to go back to square one.
