Thank you so much for this recipe and posting. I mill my own hard red, hard white, rye and soft white wheat berries. The biggest hurdle for me is knowing how much freshly-milled flour to use in recipes like King Arthur's, which call for all-purpose, or whole wheat, or whole wheat pastry flour. I experiment with grinding hard and soft wheat together, but if I succeed, it's due to good luck rather than seasoned skill! Any advice you can provide would be wonderful.

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