Hi Martin- great post - would love to see more like it at KA. It sounds like there is some bran extraction going on with your mill and I'm curious how much it is - I've recently acquired a mill and I've been using the results in my go to sourdough recipe (the King Arthur Pain au Levain recipe - with basically 2 hours autolyse, 5 min of kneeding in my KitchenAid plus 2 hours of counter top rise with a double kneed every 30 minutes, followed up by a fridge retard final rise of 4-5 hours before baking in a cloche). The bran seems to be key, as it seems that when I try and make a loaf that is 100% whole grain I get a great loaf that doesn't seem to generate much gluten and has a much denser crumb. If I use a #40 sieve and do a high extraction of the freshly ground flour, I get a much better gluten development/crumb and a nice oven rise. I'm very curious how best to work with 100% whole wheat freshly ground flour. I'd prefer to leave the bran in and would love to see some recipes/techniques that are 100% freshly ground. ***Sent to Martin on 5/15 -KA ***

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