Today's baking: 2/3 whole wheat + 1/3 white bread flour loaf. The whole wheat is half spelt, half hard red wheat, climate-friendly local grain from Chimacum Valley Grainery chimacumgrain.com/ (strains developed by WSU Breadlab breadlab.wsu.edu #GoCougs! https://www.npr.org/2024/09/09/nx-s1-5002074/bread-flour-climate-change) + attempting banh mi rolls for the first time https://kickassbaker.com/vietnamese-bread-recipe/. Wonderful thing to do on a cold, rainy day in November.
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