Anyone use Shepherd's Grain whole wheat flour?
Has anyone used this flour? http://www.shepherdsgrain.com/home/our-products/ If so, could you share your experiences?
I do a lot of sourdough baking using their low gluten/APF flour, and I'm quite happy with it. I'd like to start incorporating more whole wheat flour into my breads, and I want to continue to support this local company (I'm in Portland), but their whole wheat only comes in 50# bags. That's quite a commitment for a flour I've not used before.
I'm still new to baking, so I don't know many specific questions to ask. I'd of course like to get thoughts on flavor, crust, crumb, etc when using this flour. I'll likely experiment with proportions of WW to APF.
Thanks in advance for your replies!