I can identify with you, and feel so fortunate to have a stone mill just outside of town. They mill King Arthur White Whole Wheat Flour for this region. I purchase the same hard white winter wheat they use - 50# of wheat for $20 - and mill my own flour (fresh is best :-). This mill is also a part of Farmer Direct Foods and the baking scientist happen to be at the mill for the King Arthur wheat tour (see link below) and she talked me into buying 50# of "Handcrafters Flour" ($20) milled from hard white wheat with a protein level of 12% to 12.3%. This flour has a higher ash content. The ash is the mineral content, which is located just under the bran, and those minerals are important in yeast breads. It has a creamy color, slightly sweet flavor because it's milled from white wheat, is great for open crumb texture of artisan breads, and a great crust that is hard, not tough. I've been spreading the word about this flour to breadmakers at fairs where I judge foods because it is a superior flour for artisan breads. I gave my niece 40# of this flour, since I prefer milling my own, and now she's hooked on it. -Grainlady Here is a link that might be useful: KAF - Wheat Tour

I have a dozen different substitute flours from a holiday experiment. Not a single favorite tried-n-true recipe responded well despite the package claim. I just needed to fuss it a bit. AND write down what i was doing, lol. "it worked!...now what did i do?" hmmm DH is the baker in the home and got totally fed up. I carried on and sort of enjoyed it. The only thing that seemed to help was to add a gluten-free purchased 'mix' offered by so many now. Just a 1/2 cup to anything i was attempting. Not really a good answer to your need but what worked for me. Though Eincorn does contain gluten and is a wheat like your recipe requires, it should do well unlike other substitute 'flours'. To give it an honorable tolerance test it should be used alone me thinks. All our bread baking is done in a heavy lidded enameled cast iron or the french loaf crockery thing. Gives the heavier grains a chance to 'loft' and retain moisture.

Here's how the last batch of injera looked while cooling. I use two separate racks and only put two injera on the first rack. Then when one is cooled, I move it to the second rack, and the subsequent injera will not stick, providing it has cooled. I'm not using paper anymore to separate them. They do not stick when they are cool.Here's the stew I made to go with them. Here's the recipe for the stew: Ethiopian Split Pea and Kabocha Squash Stew with Collards 1.5 tsp coconut oil 1 small red onion, diced 3 cloves garlic, minced 1 tbsp fresh ginger, minced 1-2 tbsp berbere, or to taste (adjust according to strength of your spice mix) 2 cups kabocha squash (or other squash, or sweet potato/yam), chopped into 1-2 cm pieces (~3/4 lb) - I just used 3/4# yellow squash 1 cup yellow split peas, rinsed (optional-soaked) 2.5 cups water 1/2 tsp salt 1 bunch collards, stemmed and thinly sliced In a large pot over medium heat, heat the coconut oil. Add the chopped onion, garlic and ginger and saute until the onion has softened and transparent, around 8-10 minutes. Add berbere, stirring, and cook for another 1-2 minutes until fragrant. Add squash, split peas, water and salt and bring to a boil. Reduce heat to simmer, cook partially covered 45-75 minutes until split peas are softened and broken down almost completely. Add in sliced collards, and stir to heat through. Cover and simmer until the collards are bright green and heated through, approximately 3-5 minutes. Serves 4. Here's a link to the Berbere spice recipe. I used black cardamom pods, and of course I had to peel the husks off first, although he does not mention this. I think it could have used a bit more cardamom, as I think that is the most distinctive ingredient. It could also use more heat. I added some West African spice mix to mine for the extra heat.

For the most part I default to Ann T's French Bread recipe...easy peasy and good. Just four ingredients, flour, water, yeast and salt. I have found the great bread recipes on the King Arthur site. Their hamburger roll recipe is delish!!! I haven't easy access to their products but have found the flour I can get works just fine.