Homemade Wheat Flour
I'm very new to baking (in general, not just bread!). I recently made my own flour by grinding up hard red winter wheat berries. As far as incorporating this into recipes, should I treat it as whole wheat flour?
Also, I assume I cannot just wholly substitute my flour into a recipe calling for all-purpose or bread flour, is that correct? I assume that I can swap out some of the AP or bread flour and put my wheat flour in, is that also correct?