So yesterday I was talking about how I had a problem with some of my bread, it was to dense, I wanted to try out using a higher protein flour and see if it improves my results. Well I did it last night and sure enough that was the trick. I also tried starting with a smaller amount of flour and adding till I got the right mix. It turns out that the higher protein does great a lot more bubbles in the bread and those bubbles are much larger giving me the right texture for a sandwich bread. The pic below shows this to a "T". For a full set of pics from this loaf here is the link. Today with my day off I am trying without any real instructions but the basics of what I have to create a good whole wheat loaf. I was reading about this the other day and they say that you have to use the bread flour and whole wheat flour in a 2 to 1 ratio pretty much so I sent with that and things are looking good. I also added a Tbsp of light brown sugar instead of just 3 Tbsp of honey homing to get it a little sweater to off set the whole wheat. Those pics are on there way soon enough. If you want me to make you some bread just let me know, I have a whole bunch of great recipes working right now so I can probably find something you will like.

And special for the dredwerkz here are some pics of my first customer.