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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Elisabeth_P[/i] [br][IMG]http://www.wildbread.net/uploads/2020/05/FC1C2D7F-116A-40E3-87C0-96E2D76B106F.jpg?v=40034394[/IMG] Yesterday I made a double batch, Sandwich Loaf and Parker House Rolls. I make our rolls a smaller size and divide them between two pans. So I rushed them a bit on the first rise but they were in the proofer at 85 degrees so they were about ready anyways. But the main reason I'm posting the picture. We have organic soft white and organic prairie gold white wheat kernels from when I used to grind my own flour. I am running low on my MaryJaneFarm Flour. So to make sure it lasts, I'm just feeding MJ flour to my mother to make sure she stays the same, and when I go to make the bread I'm adding the fresh ground flour from my mill. This was the first time I did it and I think they did very well! Do you think it would be better to feed my mother (not my fridge mom) the night before or the day of with the fresh ground flour. Do you think that would help it or hurt it? I'm definitely keeping my fridge mother the same I don't want to change her. I may one day start a mother with the fresh ground flour but I'm not ready for that. [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.