Have any of you used white whole wheat flour for baking? There was an article about it in the CJ several weeks ago, but I neglected to note the brand. Online, I found reference to a version made by King Arthur (the mill, not the myth). I have not found it yet in stores.
When I buy bread, I go whole-grain, but when I bake it I prefer the airiness of a lighter flour. By the way, I am at this moment experimenting with a version of the "easiest, no-knead" bread recipe that Mark Bittman wrote about in the NYT. It required just a simple mixing in the KitchenAid of salt, yeast, water and flour. The dough is now rising, and in a few hours I'll pull off a piece and bake it. No kneading! What's not to love?
