The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stone-ground whole wheat

jembola's picture

Who has successfully turned stone ground whole wheat into a proper loaf?

March 25, 2009 - 9:02pm -- jembola

In the interest of buying and eating local food, I just bought 50 kilograms of local stone ground organic whole wheat (red fife) and "fine sifted" wheat flour, which is pretty much like whole wheat but a little lighter with less bran. I was assured it was very good quality and high in protein for bread baking. I'm keeping it refrigerated so I know it's fresh.  I thought I'd just keep experimenting till I got it working well. 

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