HiJust windering if anyone can help me out. I have had very little experience with baking, but have been playing around with freshly milled whole wheat. My problem is that the loaves always come out qite hard, and loose about 1/3 of their size in the last 15 minutes of baking. I have tried the same methods using whole meal flour from the supermarket and there were no problems at all... i've been told that commercial flours have had the oils removed and that the wheat germ in my flour may be causing the problem. Any advice would be appreciated.Thanks
