This is my third attempt at using my own home-grown/milled wheat with a starter. The first was a brick, the second was ok, and this one's much better. I adapted a recipe from Laurel's Kitchen Bread Book , which I've been tweaking through all these tries.
I may have let the first proof sit too long since I wasn't expecting it to rise so quickly (that's what the crack tells me). The crumb was nice and the crust was crispy (thank you cast ironDutch oven ). The taste wasn't exciting, but I think that was because I reduced the honey too much.
Seems like I've got this one down, so I'll move on to something new next time. If you're interested in the recipe, let me know. I haven't typed it up yet, I'm a cookbook scribbler and have lots of notes to decode.
Not too bad!
Freshly milled wheat
All ingredients except 1/3 of the wheat and the salt
After the first proof (I think I left it too long)