Joe Webb

I have yet to try baking a mostly white loaf.  Currently, I have been using a recipe from Zero Waste Chef, which consists of 60 percent whole wheat, 20 percent whole rye, and 20 percent white bread flour.  Sometimes I split the whole-wheat portion between kamut and sprouted whole wheat.  I've tried 100 percent whole grain from a tutorial on YouTube.  Regardless of which recipe I use, even the loaves that don't turn out as well as I would like are tasty.  

An advantage to white flour is that it rises more readily.

One of my problems is that the crumb in my loaves is not open enough; another is that the loaf is denser in the middle than on the edges.

Thank you for your post, Abraham.  

I was lured here by the e-mail about the grain mill.  I didn't know Permies has a bread forum!

I have been baking sourdough bread (mostly whole grain) for a couple years now, and I am in the learning and experimenting stage still.  I hope to be an active poster as my work schedule allows.  I hope to share success stories and learn from other bakers.