The grain is purchased downstairs street level at CoBrew. 5lbs cost $9.50 or something close to that, so much more expensive than simply buying whole wheat flour at the grocery. But I don't care, the difference is extraordinary and I don't understand why this isn't popular among bread bakers. I haven't read about this in any of the bread books, the sourdough books, and I haven't seen it on t.v., yet a whole world of flavors and intensities is opened.
I kept some grain to do other things. I have a wheat grain side dish in mind.
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