About baking bread

[BobTheSubgenius]

7. My wife is an EXCELLENT baker, as well as an afficionada of "farmhouse cooking."

Chicken and biscuits, meat pies, stews and the like. (I do "ethnic" - Asian, Greek, Italian, even a little African) - but I was brought up here (Greater Vancouver) which is very cosmopolitan, but her range of options was much more limited, having been born into Amish farming country in WNY.

She has gotten into SD bread over the last couple of years, and it's pretty much all the bread we eat. She has made variations, the best of which, IMO, substitutes a cup of atta for a cup of wheat flour. The VERY best substitution is an Indian blend of atta and various other flour-like components, but I don't know the name. It's hard to find, even here , despite an enormous South Asian population.