New Komo Grain Mill
I'm quite excited, I got a new Grain Mill and I also just received my copy of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. I made the basic bread yesterday and was very impressed with the texture and flavor of the bread. I have never been able to get the right level of gluten development with my 100% whole grain bread to get the kind of crumb I wanted. Yesterday my dough passed the windowpane test perfectly and it baked up into the most beautiful loaf of 100% whole grain sourdough sandwich bread!