Hope you're not sick of bread, but I have done the next natural step in my bread-making journey:
bought a wheat grinder!
It's cool, and the kids are fascinated.
Using my own flour now to bake our weekly bread. Still using the same recipe, but where I stretched it to get 5 loaves before I now do 4 loaves (as the recipe calls for). I think the first time I made it I overproofed it, so I thought I should do five loaves. Now I've gotten the hang of it more, and 4 turns out better.
Even if todays are a little ... floofy on top. It was a bit warm where they were rising... I think?
Last weeks were PERFECT, check it: (even if I forgot to butter the tops)
We still do the artisan bread often, which has been our go-to bread recipe for the past few years. It is handy to have a bowl of bread dough in the fridge, for when you decide to make soup and want crusty bread with it, to give away, or to make naan or last-minute pizza dough (our go-to pizza dough is from this book and we make it the day before).
So this morning I ground wheat for half-whole wheat muffins, for my batch of bread dough, and filled the canister with more flour to keep in my fridge for baking throughout the week.
I do not love the taste of whole wheat. I'm sure I'll get used to it but... luckily the kids aren't phased by it at all. Maybe cuz I'm a super taster? That's partly why we're easing into the whole wheat stuff. We're up to 3/4 whole wheat in the bread and I still love that. I've always been okay with it in bread, it's the other stuff... I've got to try the orange juice suggestion that supposedly cuts the wheat-y taste, anyone try that?
ps - It's a Wondermill, and yes, I researched it and am happy with my choice.
ps2 - I tried another bread recipe a week or so ago - it's this one, and it's AWESOME. It doesn't have as much whole wheat in it, but it also has oats (I used rolled) and it turned out SUPER soft. The kids scarfed a whole loaf for lunch. It's definitely going in the recipe rotation!