Variation in whole wheat flours
I've been using organic freshly-ground whole wheat for a while, and recently switched to KA 100%WW. What a difference! The KA is ground superfine so the flour is tan, while the freshly-ground is more white with brown specks. I switched again to Stone-Buhr and that's also white with brown specks. Has anyone found that the KA is less liekly to cut gluten strands because it doesn't have bigger (and sharper) pieces of bran in it? Both types have made good bread, though the coarse-milled seems to not have as strong a structure and web.