How exciting. Wish I lived closer to buy your products, study under someone like Martin or better yet, work in the bakery. I am always up for new challenges, new ways to do things, so I practice on my audience of one, who is free with comments on my work, pro and con. Looking forward to the new recipes particularly the whole grain, healthier breads! Is type 85 flour something uniquely European? The type 85 flour is certainly European. However, that isn't to say we can't get here in the US. Currently, our bakery has found a source for some excellent type-85 flour. It is similar to whole wheat flour but doesn't contain all of the wheatberry (only 85% of the wheatberry is extracted for the flour). There is a very interesting Blog entry that might be worth reading through for how to replicate this at home: http://hamelmanchallenge.blogspot.com/2010/06/tech-note-high-extraction-flour.html Kim@KAF

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