Baking with whole grains is a different "beast" than white flour. This group explores techniques, recipes, and philosophies for whole-grain baking of bread and deserts. This is not a group for people drawn into whole wheat kicking and screaming, but for those of us who naturally prefer the taste of the real deal to "fluffo". Post favorite recipes, techniques, questions, conversions of old favorites, etc. Discuss desem, volkornbrot, authentic pumpernickel, sourdough, borodinsky, east-european and slavic rye, scalded rye, saldsk?bmaize, poilane, pita, chipatti, kolos, landbrot, and other of the world's great whole-grain masterpieces. Or share your own invented recipes. The topics also branch out to overlapping issues such as philosophy, the slow food movement, organic ingredients, home milling, and health issues.