Hi, I am a complete novice to bread making outside a ABM.  Now that I have discovered that I can soak-sprout-dry-grind my own flour I am made my very first attempt at baking a loaf of 100% whole yeast wheat bread using my own sprouted grain flour.  I found PRs recipe here on the forum looking for a recipe listed in metric units since I read that I was a good approach and I have a good scale.  After watching bread kneading videos on Utube for days I decide I was ready to give it a try! 

For the soaker I used a sprouted/dried/ground spring wheat berries (prairie gold) medium fine grind, and for the biga and final dough I used sprouted/dried/ground spelt ground very fine in Family Grain Mill.  Since I live at high altitude (8895) in Colorado I added about 2tablespoons of VWG to the final dough.  I forgot to add the final amount of salt to the final dough and thought I might have made a fatal error. 

The information and lessons on this forum were indispensible!  Thanks to everyone here!  The loaf turned our perfectly!  I had very low expextations, being my VERY FIRST ever loaf of bread I have ever made outside the ABM. 

What do you think?