20% bran wheat flour (with germ)
I recently bought "Bread Alone" by Daniel Leader and Judith Blahnik. Great information, terrific recipes (I want to make ALL of them!). Problem is this: most of the recipes call for 20% bran wheat flour (with germ). Huh? They admit it's probably hard to find so recommend blending 3 parts unbleached white flour (preferably with germ), 1 part stone-ground whole wheat flour (preferably medium or fine grind). I have no idea if my flour has "germ" and the stone-ground whole wheat flour I've seen doesn't indicate if it's medium or fine grind. How does one know if the flour has "germ"? I really like the looks of all the recipes in the book and I hate to be thwarted by inaccessible ingredients. I'm open to all suggestions (other than throw away this dang book!) Thanks, my friends.