French bread and pie crusts
WOW! Made my first hand-milled loaf... and my arm'd tired but we are HOOKED on the taste!!!
Well, always looking for a challenge, I'm now wondering if I dare work hand-milled into the family THanksgiving I'm hosting (I know, nothing like last minute planning). I'll be doing French bread with the appetizer, which I usually make with KA all-purpose flour... anyone made French bread with hand-milled? Should I use hard white wheat? Would it make more sense to mix hand-milled with store-bought?
And I'd like to try at least one of the pie crusts with hand-milled - I assume I need soft wheat for that? Any special challenges I should look out for?
Any tips appreciated!