Red and White wheat blend
I am fairly new here. I have been baking for about 10 yrs on and off but got really serious about it about 1 yr ago. I no longer buy any store bought bread, tortillas etc. I love this site and have learned a great deal from all of you. I hope someone can give me some imput here. I know I read about this somewhere but can't find it.
I have finally used all my store bought whole wheat flour and am about to embark on the home milling quest. I have a Nutrimill and a Country Living Mill. My husband has not mounted my Country Living Mill so I will be using the Nutrimill this weekend. To the point- what combination do you use of hard white to hard red wheat when you make wheat bread? I am going to make Hamelman's Whole Wheat Multigrain and I need 1 lb of WW flour. Ay suggestions? Also, has anyone tried to use the wheat flour in the liquid-levain build instead of the bread flour in his formulas? I am wondering if it would be useful to use the WW in it if you are using fresh ground flour. I don't want to try more than one change this weekend since the bread is for my daughter's birthday party. I think one new element at a time. Any imput?