tag:blogger.com,1999:blog-1668523389550342294.post3779208707787728889..comments2024-03-01T08:15:01.617-08:00Comments on 108 Breads: #1 Bread Recipe TemplateUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1668523389550342294.post-15175906767460195772014-12-01T08:45:21.935-08:002014-12-01T08:45:21.935-08:00The next bread I am making will be 100 percent who...The next bread I am making will be 100 percent whole wheat with flour I bought at a farmers market. The flour was milled the day before (now stored in my freezer) and I am curious to find out whether there will be an improved taste over the whole wheat flour that sits on a supermarket shelf. Is there any way I can contact you offline? I am thinking of milling my own flour and I want to know what the advantages are and the possibilities. Thanks.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-91450037961421360932014-11-27T13:40:06.028-08:002014-11-27T13:40:06.028-08:00That is exactly how this bread should look. I too...That is exactly how this bread should look. I too love 20-50% whole grains in the bread. Since I mill my own flour, I like to sift out the 15% hard bits of the whole grain and use that to feed the levain. With the hard bits wet the longest, the crumb seems to come put more open. At 20% whole grains, half whole rye and half whole wheat theobread come out tasting like the SFSD of old. Just delicious.<br />Well done and Happy bakingAnonymousnoreply@blogger.com