We've done that "artisan in five" a couple times now. It doesn't raise up as much as I'd like and comes out pretty flat. And it has been way too salty for me. (1.5 TBS per 6 cups, or something like that). Did you have better luck? We're using our own fresh-ground whole wheat. It's a winter white wheat and I'd really like to not use store-bought flour, but I have a feeling that the flour we use is partly to blame. Should I get some softer wheat berries? Any ideas on what I'm doing wrong?
post #201 of 208
2/10/09 at 2:31am