Whlole grain flour recommendations & flour question
After much experimentation with many flours, I settled on KA AP organic flour, Bob's Red Mill Organic flour, and 365 (whole foods brand) AP flour for white bread. All were pretty good, with Bob's Red Mill being a bit chewy. (I still need to try Giusto's Baker's Choice. I tried the ultimate performer, and that was way too chewy for me). For Rye, I found that Arrowhead Mills has both pumpernickel and whole rye, and I liked the whole rye (didn't try pumpernickel yet). So far so good. (And I tried Bob's Red Mill Teff Flour too, which is great. (I got a recipe for Teff Baguettes from SFBI - 5% Teff in the bread, the 5% goes into the poolish, the flavor is dramatically different!)
w.r.t Whole Wheat Flour, I did not like King Arthur, it's too bland for me, not enough WW taste plus the grind seemed too coarse. Giusto's, I could find only the fine grind, and that was WAY too fine for bread (I think). Plus again, it was a bit too bland for me (but not as bland as KA WW). Any recommendations? How's Stone-Buhr or Arrowhead Mills WW flour for WW bread? Thanks!