Congratulations Martin! I'm in culinary school (actually sitting here waiting for class to start!) we are studying Artisan bread. Is the type 85 flour you wrote about available to purchase? I'm sure everyone would love to have a go at it in class! The flour is currently not available through our regular line-up. However, I have seen a unique blog entry (I posted it on a previous comment here). You CAN replicate it by using a blend of whole wheat and bread flour. The alternative would be sifting the whole wheat through a very fine tamis to get the bran out (but then you might also lose some of the germ...). Best, Kim@KAF

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