Billy Kearney

Around our house we say: why did the chicken cross the road? Because that is where the mulberry tree grows.

Sorry for all the typos I am struggling with my phone

BTW hard wheat is(red or white) is the only wheat with enough protein to make tyre strong glutens needed to raise a light 100% whole wheat bread.

I grind HARD white spring wheat (same kind as mentioned above) and also make buttermilk bread that is light and high like white. However I don't use soda and what not, I let it rise twice for hour and a half and then 45 to 50 AND then 50 minutes of proof before baking. I experiment with other recipes but always find this one to be the best.
I weigh the dry ingredients so sorry in advance for not knowing the standard measures.
840g high protein flour
11g salt
2tsp yeast (hey I knew that one)
1/2c H2O to dissolve yeast
1 1/4c cold buttemilk
3/4c hot water (hot!)
1/4c brown sugar minus what goes with the yeast per instr.
Knead well...