whole wheat recipe
hello. i have finally received my mill and have a few questions about adapting the recipes i have been using to whole wheat.
what should i do if a recipe asks for 800 grams bread flour and 200 grams of whole wheat and i want to make it 100 percent whole wheat? should i sift some flour on fine making it sort of bread flour-like? and what is the idea behind sifting anyway? when i called pleasant hill, they said that milling too fine will make a heavy bread, does this even make sense? i thought that milling too rough would accomplish this. should i be adding more water? honey? i know that this is probably a trial and error type thing but i would really appreciate some suggestions and/or whole wheat recipes from people who have gone through the process since i don't want my family to suffer through brick-like bread. i bought both rye and wheat berries and have made just one bread since i got my mill, without sifting or anything, and it turned out pretty hard. don't get me wrong, i love crusty, hard bread, but this was hard throughout.
so, if some of you have had success with freshly milled whole wheat or mostly whole wheat bread, any suggestions would be very much appreciated.