Re: Today’s Bread

Quote from: Jersey Pie Boy on Today at 12:14:24 PMPNW…You truly get astonishing open crumb on your whole grain! Do you get similar from commercial whole grain flour? Say Central Milling or King Arthur…does the home milled flour give that more open crumb? Because looking at Perfect Loaf, Chad Robertson, Forkish..nobody except you seems to get these results. When’s your book coming out ?

Thanks. Not really comparable to pro bakers as I lack consistency. Although I did have a laugh at Perfect loafs whole wheat recipe pictures. Today I did a loaf pan bake that was delicious but dense. I need to find a routine and stick with the same flours.

I haven’t bought any whole wheat flour in 5 years so can’t compare. If you want to trade some for testing let me know and I’ll mill some fresh for you.