36% Whole wheat (1/2 milled Colorado Windy Wheat, 1/2 Centra Milling Organic Type 85 Wheat), 64% King Arthur Organic Bread Flour at 81% hydration.

I’ve been pushing the percentage of freshly milled whole wheat lately. 50% fresh milled wheat berries, half hard red (GLENN), half hard white (Colorado Windy Wheat). I pushed the hydration to 85% because all that whole wheat is gonna be thirsty, and also to keep the crumb tender.

998g milled wheat berries
994g King Arthur organic bread flour
16g malted barley flour
1683g water
50g salt

6 hour bulk rise
Forgot to count folds :-/
13 hours cold retard at 38 degrees

33% freshly milled whole wheat sourdough. Wheat berries from Janies Mill, and Grains from the Plains.

• 12.5% milled hard red winter wheat
• 12.5% milled hard white wheat
• 12.5% milled einkorn
• 62.5% King Arthur organic bread flour
• 81% hydration

25% home-milled, hard white wheat, 70% King Arthur bread flour, 5% organic light rye, barley malt.

Spelt, wheat, and rye.

It’s a pretty straightforward sourdough using lots of odds and ends and almost-done bags of flour with a small percentage of rye for flavor.

Blue cheese, walnuts, golden raisin, and currant bread for the holidays. These loaves are 85% new King Arthur Organic bread flour, 5% organic whole spelt, and 10% home milled, hard white winter wheat berries. They smell like we all live in a better world.