chelseasf's blog

I'm trying to up my whole grain percentage and think this is a pretty successful attempt, using mostly white whole wheat flour. I calculated the whole grain percentage figuring the Type 85 is equivalent to 50% whole wheat, 50% white. 

Nice (though fairly mild) flavor, a decent crumb though could be more open. Not sure if I over-fermented. I may want to try adding a little rye and/or spelt next time for a richer flavor. And it's a bit too salty.  But mostly happy with this! Comments and advice welcome....

(Sorry I'm not using baker's percentages, I know I should!)