Real Ground Wheat = Brown dense brick shaped loaves (little rise) in my experience. Is something else possible?
Let me start by saying I'm a HUGE Sourdough and Italian bread fan so I'm basing this as my basis to whether or not fresh ground wheat is the way to go for my tastes. I grew up in a town with a large Italian population and probably 3 or 4 busy large scale Italian bakeries and several smaller ones. So nearly the entire town ate the Paielli's or Cardinali's loaves that were fresh every day in the grocery stores. Not many bought Wonder needless to say.
I've known some folks who ground their own wheat and though it may have been a healthier way to eat, it was 'healthy tasting' for lack of a better way to say it. Not something that I'd grab as a snack like I would a nice piece of Italian or SD toasted with butter.
Here are my thoughts on the fresh ground wheat bread I've had. Wondering if there can there be improvements?
-Not fluffy or with any nice light risen texture to it (short and about the bread pan in height)
-Tasted like the usual bitter wheat taste
What I like about white flour:
-I can taste the yeast and salt more than the flour (especially in Italian or Sourdough loaves)
-Makes great toast
-Light textrure, easy to chew, airy, rises great
If I go into the world (or at least try it) of grinding wheat, am I saying good bye to what I like about bread (white bread)?
FWIW The fresh wheat bread I've had was run through a Whispermill (or something similar micronizer) I believe. I've heard that micronizing mills can tear up something in the wheat's structure (can't remember what) making it not as good for baking bread. So I guess this is my curiousity here. If all fresh ground wheat is like my description above, I'll stick to unbleached white from the grocers. Seems like the price is the same for the wheat as the finished flour ($2.50 per 5 lbs flour, vs $25 per 50 lb sack of wheat -equals the same $0.50 per lb).