I've been keeping a whole grain starter (made from the directions in the Whole Grain Baking book!) going for a couple years now and have discovered that a blend of grains works best for me on this. My starter is mostly whole wheat, part rye and part spelt. Just had it out this week making sourdough baguettes, your Rustic Sourdough recipe and some great sourdough crackers. Now it's time for pretzels! My question is this: which grain is the highest in gluten since I'm usually using my freshly milled flour - I have hard white, hard red, spelt, rye or kamut - to sub for the high-gluten flour? Kamut is the highest protein, with spelt next highest, and the hard wheats third. No whole grain will bake up as well as AP flour, due to the bran in whole grains, which tends to cut and destroy the developing gluten; but I'd guess kamut would be your best choice of the three. PJH

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