Well, I'm one step closer to perfecting my home ground whole wheat bread. I used Aria's recipe for white bread, added a 1/4 cup of vital gluten and I can now fold the slices without them breaking. Taste is great. Texture is wonderful. I need to work on my rolling technique to form the loaf. Oh, and I cooked and prepared the dough consistent with the King Arthur 100% wheat bread recipe.
Ready for the oven
Just out of the oven
Ready for the oven
Just out of the oven