does cracked wheat = coarse flour?
I am gearing up for my first weekend of intense baking, and I was hoping one of you might be able to clear something up for me. I want to make whole wheat bread (it doesn't have to be 100% whole wheat), and I think I am either going to try the recipe from Bread Baker's Apprentice or Floydm's honey whole wheat recipe. I checked BBA out from the local library last night, and the recipe for whole wheat bread involves a "soaker" made with coarse flour. Elsewhere in the book, cracked wheat is mentioned as a type of coarsely ground flour. Am I correct in assuming that I can use cracked wheat in the soaker? Thanks in advance!