Converting favorite family recipes for whole grain
We are now grinding our own grain at home (Restel ... Worth the wait).
Been using Reinhart's Whole Grain Breads, with excellent results.
Now, I want to try converting favorite family recipes (hot crossed buns, for example) to this method, using whole grains.
I've searched the forums here, so please forgive me if I missed it, but does anyone have thoughts or advice on this process?
I've been working toward switching to baker's percentages, and maybe that's the key, but I'm not sure.
Any help is most appreciated.