40% fresh ground whole wheat and 10% fresh ground spelt, about 90% extraction on both. 50% white. 80% hydration. 5% honey.
I think that may be because there are two "What are you baking today" threads one in the baking forum and one in the cooking stories forum: http://www.netcookingtalk.com/forums/showthread.php?t=3018
Maybe one of our wonderful mods will merge the two for us.
Big help with my dyslexia 
Thank you Karen. We were really happy with them. I used the brown on my sweet tater and it taste really good. There is a recipe for Oatmeal/raisins cookies on the brown that I want to try. I also have the confectioners substitute and want to make a lemon meringue pie.
Thank you Karen!! It is the first time I ever made this. I used your recipe for the dough but I proofed the yeast in the water & sugar before adding to the flour and added the fresh rosemary and chopped kalamata olives. Topped with fresh grated romano and parm & ground herbs. Is it supposed to be that flat or did I do something wrong? It was nice and crispy crunchy!! I think tomorrow I will make some poached eggs and dip this in the yolk!!
lilbopeep said:
Target shooting pistols and rifles is another of my hobbies. I also like to reload my own ammunition to insure consistency and accuracy. It's one of those life long hobbies. After all that competition, sitting down to a good meal and a fine loaf of bread is like going to heaven. A new song??? I don't think it has quite the ring to it.
Those look fanatstic!! Whats in the loaves? They are nice and dark.I made pull apart rolls for our Thanksgiving dinner yesterday and just pulled out a couple loaves of anadama bread. It smells so good.
........ from the tube! I never used these before but they were on sale and there was a little machine attached to the edge of the shelf dispensing a $1.25 off coupon in addition to the sale price. So I said what the heck. They aren't that bad but my homemade are better. Very quick though and no KA to clean up!!
-- yummy!
