Very useful post, as always. I'd love to see a blog post about using different percentages of whole grain flour in baguettes, ciabatta and other artisan breads. Since we eat some form of French bread each night, I try to get as much whole grain in the loaf as possible but I've found I lose the light texture and "hole-i-ness" of the bread when I raise the level of whole grains (usually a small amount of rye flour plus white whole wheat) above 25% of the total flour. With appreciation and thanks for all you do!

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