First of all, welcome to Jan Gray via Bloglovin.
Strong white bread flour is normally stored in my pretty ceramic flour container. Deciding to bake 'potato' bread at the tail end of last week, I thought I might try a half and half version for a change. As it happened, I had inadvertently put strong brown flour in my container so we ended up with 100% wholemeal and it was delicious. It stayed as fresh as the normally white version which is one of the best stay fresh breads I bake.
I was a bit heavy handed wiping water on the tops of the loaves before baking hence their flat tops:
Yesterday I made yoghurt, more bread and some cakes: