What Can and Cannot be made with Whole Grains?
I've been using whole white wheat flour for about 4 years now, 2 of which I have been grinding my own hard and soft white wheat flours. Our grinder is excellent and grinds them so fine that I cannot feel any hard "granules", all I feel is soft powderiness, like you would expect from processed storebought flour.
I have made many things with excellent success, such as bagels, cakes, soft and fluffy biscuits, pitas, tortillas, etc. But 2 things I have not been able to make with success is pizza crust that resembles Pizza Hut's in texture, and breads with an excellent (I believe the term is open crumb?) sourdough type breads that have lots of luscious air pockets in them. I have not even expiramented with croissants since I figure they are impossible. But I'm "dying" to try!
But is it impossible to make those, or can I do it with the right recipes and techniques using my home ground whote white wheat flour?