I just got a Komo grain mill (LOVE IT!) and now I'm trying to figure out what grains to use for the flours that I'm used to. I have Prairie Gold white whole wheat berries and soft wheat berries (along w/kamut & spelt). So far I've been using a 40/60 soft wheat/white whole wheat berries to replace AP flour. What would I use for a recipe that calls for bread flour? What would work for whole wheat pastry flour...the soft wheat berries?
I appreciate any thoughts and suggestions!