A nutty and surprisingly not very dense loaf made by using Peter Reinharts's mash for sorghum & pearl millet. Also made a soaker of sorghum & pearl millet flours. The final dough had the mash, soaker, stiff levain, whole wheat flour, bread flour, salt, agave nectar & instant yeast. Loved the result.
Hi
I am new to home baking and trying to bake gluten free (not yet made a great loaf, but still trying).
I have a simple coffee grinder with a rotating blade at home, but it grinds grains very finely. I have whole Sorghum, Quinoa, Hemp and Flax seeds that I would like to use as flours in my bread. I have heard that this is a very good way of ensuring that the flour is fresh and of a good quality and nutricious.
I have a couple of questions about this:
