white wheat (top) and red wheat (bottom)

the red wheat is super complex and best eaten as is. the white wheat is best for sandwiches. my starter seemed a little sluggish, so i added 3/4 tsp active dry yeast to the dough. the KA also made the crumb much more dense than hand folding and you can see some areas of concentrated/gummy dough where i didn’t distribute as well as i should have.

next: grinding glenn wheat berries in our dry vitamix pitcher.