What size should I grind..Fine or Coarse?
I make two kinds of breads; Tartine and No Knead (ken forkish)
I grind my whole wheat portion that I add in with my “country living mill”
I never understood what size I should be grinding my whole wheat flour to. Sometimes I grind it where it feels like sand and other time I grind very fine (feels like flour)
Which is better for my types of bread?
Which is better for wild yeast?
Which is better for instant yeast?
Source: Fresh Loaf