My wife and I just picked up three bags of stone ground flour at a local grist mill. It's the first time I will use such flour in my bread machine. My wife says I must mix in a certain amount of regular flour to avoid baking "a hockey puck". I need to know what that ratio of regular to stone-ground flour is.
I'm also trying to cut down on carbs so I would like to use something besides that ultra-processed flour that not only contains too many carbs but actually affects my allegies. Can you help?