An excellent post. There's a section of the KAF Whole Grain Baking book that walks the reader through the types of whole grain flours and provides guidance on how to incorporate them into recipes and points out what types of flour works best in what types of recipes. This post just reminded me of that and now I can't wait to get home after work and re-read it. One other thing I've been wondering about is working whole grains into recipes but not necessarily in flour form. I've had good experiences with putting bulgur into bread recipes but I wonder if there's a way to work other grains in too? Kasha? Kamut?

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