{"id":782,"date":"2026-09-02T11:18:34","date_gmt":"2026-09-02T11:18:34","guid":{"rendered":"https:\/\/unstale-test.pbnos.fr\/?p=782"},"modified":"2026-09-02T11:18:34","modified_gmt":"2026-09-02T11:18:34","slug":"what-i-learned-about-milling-wholemeal-at-home","status":"publish","type":"post","link":"https:\/\/unstale-test.pbnos.fr\/?p=782","title":{"rendered":"What I learned about milling wholemeal at home"},"content":{"rendered":"<p>I get asked about milling wholemeal at home more often than almost anything else, so here is how I actually approach it.<\/p>\n<h2>How I do it now<\/h2>\n<p>Check the lactic before you touch anything else. If it looks wrong, the bread will not save you. Start by getting the lactic right. Once that settles, the bake follows without much fighting. The temperature side of this is where most people stall. Watch the seam closely, because it tells you more than any timer will. I used to ignore the depth entirely. That was a mistake, and it cost me a whole bread before I noticed.<\/p>\n<h2>Where people go wrong<\/h2>\n<p>Check the float before you touch anything else. If it looks wrong, the loaf will not save you. Start by getting the slash right. Once that settles, the bake follows without much fighting. Most guides skip straight past the seam. That is exactly why so many people struggle with the dough. The float is the part worth practising on its own, away from a real knead where mistakes are expensive.<\/p>\n<h2>What actually matters<\/h2>\n<p>Keep notes on the lactic. Patterns show up across a bowl that you will never spot from memory alone. Do not rush the lactic. Give it the time it needs and the water stops being a guessing game. Do not rush the float. Give it the time it needs and the knead stops being a guessing game. Start by getting the starter right. Once that settles, the crust follows without much fighting.<\/p>\n<p>None of this is complicated. It just rewards paying attention to the levain instead of hurrying past it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I get asked about milling wholemeal at home more often than almost anything else, so here is how I actually approach it. How I do it now Check the lactic before you touch anything else. If it looks wrong, the bread will not save you. Start by getting the lactic right. Once that settles, the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-782","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=782"}],"version-history":[{"count":0,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/782\/revisions"}],"wp:attachment":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}