Well after being a cripple and incapacitating myself with capsicum I might be ready to bake again.
It was just my birthday and I had a bunch of people over for top-your-own-pizzas, for which I used about 14 cups of flour to make four delicious pizzas which my friends brought toppings for. Ashley might win the topping award for bringing components of and making fresh pesto, though Druker is for sure a close second with that awesome ham. It was about twelve cups whit flour, one cup rye, one cup barley, with the rye and barley getting the pre-ferment treatment I usually use, except no yogurt because about half of my friends are vegans, apparently. That made a pretty good crust.
Now sitting on my counter is a cup of rye flour, a cup of barley flour, half a cup of delicious porter, half a cup of water, and 1/3 teaspoon of yeast. I wanted to make bread for my godmother who is coming in for birthday lunch with me tomorrow, but I don't have time to let it ferment as long as I'd like so I gave it a bit more yeast just for fun. I'll make it into bread tomorrow morning.