Sprouted wheat, home-milled flour, high altitude recipe please --
Hello all,I am in search of a tried and true recipe. Here are my desires and restrictions:
1. I want just a good quality staple loaf for sandwiches and toast on a daily basis for my family.
2. I live at 6k feet, so some high altitude considerations would be much appreciated.
3.I have just sprouted and milled my first batch of flour using hard red wheat berries. (This is the flour I will be using)
Thanks in advance for all your tips and tricks or maybe, just maybe someone on here has just the right recipe to meet all these conditions --