Fabulous post, PJ! I am a long time lover of whole grains & have made my own bread for over a decade. Since I am a busy mom, I use my bread machine for both doughs & regular loaves (my family enjoyed homemade cinnamon rolls this morning, in fact!). I, too, grind my own wheat for the added nutritional benefits as well as adding variety to my family's diet. Here is my question: I like to incorporate kamut & spelt in place of www or rwh. I find that kamut easily subs for the wheats but I find spelt to be slightly persnickety. Could you include a post in this series on using "alternative grains" such as kamut, splelt, rye, buckwheat, even Ezekiel grain? I realize I might be an outlier here with this request but I feel certain there are other bakers out there who have leaned to enjoy these grain varieties. Again, thank you so much for this series! I so enjoy this blog & have learned so much!

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