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I recently picked up a Mockmill 200 and have started experimenting with fresh milled grain. I have a basic Country Loaf that I make with 15% whole grain. This bake used was my first time using Black Emmer from Janie's Mill. The baked loaf had a nice sour tang. I would say more acetic than lactic, but I'm not sure I can identify the difference yet. The sliced bread definitely

Country loafBlack emmerAll purposeRaisin yeastAfter slapHole wheatLuten free