More results from Dr Marshall's wheat

More feedback is rolling in: Flat Rock Village Bakery said, "We had really good results with both flours mixing up sourdough loaves with each on two different days. I found the flavor of both (NuEast and Appalachian White) to be noticeably fresher and "wheatier" than the [flour] I'm used to. Both flours performed well developing into very nice 100% whole wheat loaves with good volume, structure, and shape. Overall thumbs up, thanks."
Abraham Palmer of Box Turtle Bakery in Chapel Hill, "I baked with all fresh-milled flours in a sourdough hearth loaf (wheat, water, salt, and starter culture) side-by-side a Montana-grown hard white wheat. The recipe uses a Reinhart-style 12 hr soaker for the bulk of the flour. I would be very pleased to have a supply of both of these grains. Loaf height of my Appalachian White was better than Nu East although both performed acceptably. The flavor of the Nu East lacked some of the bite I associate with the tannins and that I look for in a red wheat, but some might like the milder flavor anyway. The Appalachian White I thought had very good buttery/nutty notes and the customers I sampled it with preferred it of the three. It made my Montana-grown hard white wheat seem fairly bland by comparison."
Wakerobin breads, "I just tasted the bread made with the organic Appalachian White whole wheat flour. It is distinctly nuttier and sweeter than [my usual supply of] the whole wheat bread flour. I really like it!"
The above picture is from Farm and Sparrow. This bread was made with the NuEast, hard red wheat (grown in Moore Co on Billy Carter's farm). Baker Dave Bauer hand-sifted out the larger bran, for about a mid-80s extraction.