[greeneyes]

If I could find a good bread recipe that uses medium grind wheat berries, I might use them more often. I do understand that the wheat needs to be soaked to improve the ability to utilize the nutrients.

So far the recipes all taste too much like sour dough, which doesn't bother me, but hubby can't stand it. Since I'm low carb, I have to find something that he will eat. So once every other month or so, I try a new recipe.

Still, my all time favorite bread is a French baguette, so it may not be possible to get close enough to that with home milled wheat, but maybe the white wheat will give better results. Next year, I'm going to use the rye and/or triticale to try and cook some Boston brown bread.

[goosie]

White wheat tastes less sour than red wheat. Sour might not be the right word but white is better and mix some King Arthur bread flour in.