I know it may be too early to really tell, but out of curiosity... how was the structure and texture with this particular flour?
The structure and texture were amazing. It baked remarkably well for only 18 hrs. I know it will perform better. I am going to up the salt for more flavor. It was very tacky and had a slight sweet flavor. I want more of that sweet flavor. I may back off on the whole wheat which may have made the flavor too wheaty for me.