— Tony Fletcher

So a lot of whole grains have less gluten just inherently in them. And the gluten is what gives you the rise and really gives you that chewy texture and bread that is not super dense. So if you're using a whole grain, it is going to be more dense than an AP flour bread, but that's not necessarily a bad thing. I think it makes a really lovely toast. Is there an easier reliable way but yeah, so when Katie when you said that there's less gluten. It's just that the volume of gluten to overall, you know to the whole grain because when you're Milling the whole grain, you have the germ the endosperm and the like term industrian and boyfriends interest from and does you got it. No. Okay. Anyway, we're figuring this out too. So it's just about volume because the flower has all three components of the brand brand, Germany. And all those three components in there. So just the volume of gluten is less not the necessarily content of it in the in the original grain. Right some people again, I'm not a bread Master either some people say if you just add a little more liquid it can make it a little less dense. a couple of teaspoons per cup in terms of making a starter. The best way to make a starter is find a friend with an older starter and and feed it. Holy wheat flour you replace the whole week or the flower pretty darn quickly if you're feeding it regularly. So I'd say start with a starter you have and go from there.