Hi I am in the Sierra Gorda Biosphere Reserve, Querétaro MX, 1800 masl, working for www.sierragorda.net and began stovetop 4 burner baking in cast iron Dutch oven, no big gas stoves here, 20! years ago I learned from a traveling French farm baker and local knowledge, and gained experience with masa madre sourdough and kefir sourdough having kept kefir grains in water and milk for over a decade, and I have a stone mill for wheat grown in Michoacán on a biointensive organic farm, and centeno rye from there, too. Savory and sweet sourdough and small batch hand kneaded are my thing. Sounds fun and would help me ,too, to learn and creative community building. Good luck.
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