I use the Tasajara bread book recipe. I’ve been using a Champion juicer with a burr grinder (and dreaming of a sone grinder!). To avoid the sharp edges cutting the gluten, I soak the ground wheat (half the recipe is soaked) then use store-bought all purpose flour to knead. I am wondering if different types of wheat may work best with a burr grinder.
Maybe a few other members will chime in with their experience.
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