Hello from Canada

This is the first forum I have ever joined.  I read many posts by the members and am impressed with the information supplied.  

In the infancy of my training in the culinary arts I have learned many great tips, especially in baking, however I didn't follow that path in life but still retain the skill-set to keep my family fed in nutritional, great tasting foods.

My love for baking and experimenting with new techniques has been a hobby of mine for years, I still nurture a 12 yr old sourdough starter which I named Oscar! lol.  Well Oscar has served me well over the years but not until I had a reality check in one of my family members health changing, did I pay such close attention to what flours I was using.  I would always buy the best organic flours I could find however, it wasn't until recently that I googled home milling grains that I decided to take my bread making to a new level.

The health benefits are too important to overlook,  I am currently researching electric run grain mills for home use and how to extract bran and wheat germ for baking, to make such items as Pizza which requires a 00 strong flour.  I came across your site and many of my questions I have been addressed here in posts.

I will be spending time on this forum reading such valuable information supplied.  I would like to ask if any members have a preference when baking pizza dough in a home oven find a pizza steel to give a crunchier, pizzeria crust than from a baking stone?

Thanks so much,