Ever since I bought a wheat grinder, I’ve been excited about baking with home-milled whole wheat flour. Up until now, I’ve only read that home-milled flours were more flavorful and provided more depth than store-bought flours.
However, I was also worried about baking sourdough bread with whole wheat.
Although I’ve tried making honey whole wheat sourdough once before, it was a sandwich loaf and not an artisan-style bread. The sandwich loaf only used sourdough starter for flavor, and it used commercial yeast to do the heavy lifting.
But this week, I set aside my worries and gave this blended white and wheat sourdough bread recipe a try. And I’m so glad I did.
