Sourdough chocolate cherry bread has become a Valentine's Day tradition around our house.

When I first read Peter Reinhart's Whole Grain Breads, I discounted a passage in which he writes about home grinding. I wish I could find the exact quote, but essentially, he says that while fresh flour tastes wonderful, it needs to be used within 7 hours or so of grinding -- otherwise, one needs to wait 2 weeks because enzymatic activity will hamper performance. After two weeks, the process is finished and the flour will perform well.

I didn't believe him ...

I've been baking a lot, I've just had no time with work and home life to post. Here's a quick update of what I've been making over the past few weeks.

The sticky buns have been a big hit, but I only make them when we've got company staying over -- otherwise, I eat far too many. Photos and the recipe are here.

Oatmeal bread has made a come-back.

White Whole Wheat -- What is it?

I understand that whole wheat contains the bran, rich in fiber, endosperm, the largest part of a wheat kernel, consisting of protein and water, and the germ, the embryo of the wheat, surrounded by highly nutritious vitamins, minerals and oils. What parts of the wheat kernel consist the white whole wheat flours we see today?  

My ideal bread book is one that doesn't even acknowledge the existence of refined flour.  The Laurel's Kitchen Bread Book fits that description (I think - there may be a place or two where AP or bread flour is mentioned).  All other whole grain books that I have found still seem to think that whole grains can't carry a bread.  Even Peter Reinhart's latest book has "transitional" loaves.  He's forgiven because those are in the minority.

Help!

Does the windowpane test work differently with whole grains?

Rosalie