The Experiment Continues

For some years now I have been experimenting with bread making. I have used a bread maker, traditional kneading, wet dough and recently experimented with fermenting my own yeast. Today's experiment involved using something called White Wholemeal Flour. Apparently this flour has all the fiber but less bitter taste than 100% Wholemeal and that proved to be true. Thought it was not as airy as the Country Loaf I have been making recently, it did 'spring' nicely in the oven and was full flavored with just a hint of sourness. Mmm fresh bread!