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[GSsixgunner' post on the BRM formula]
Fine basic white & the dutch oven approach works well. If you branch out into the whole grains, you'll get a new avenue of flavors (said the spider to the fly...

'Not speaking as an expert here, but the ash content = amount of bran sifted out vs left in. Ash equates to mineral content - that can't be reduced by incinerating the grain or flour. It seems to...

'Been working more Ryes, having grown up hating them for all the wrong reasons. I don't like caraway. 'Haven't had the courage to work more than 66% whole (nuthin but fresh ground) Rye. I'm eying a...

Some of the Norwegian rye recipes are wonderful. 'Multi-day builds, flavor that'll make you cry.

'Been perfecting a Russian-style black rye. Some use sweeteners - usually molasses, but you can...