The graphic shows wholemeal flour content by bake. Date of bake does not confuse the graphic as baking has been pretty steady since starting in January 2011, this despite a couple of short breaks in March and October 2012, but total amount of flour does as this was mainly 2lb 4oz at the start but has been a fairly steady 2lb 8oz recently.
The first flurry of beans was caused by buying some flour from Sidbury Mill (which doesn't seem to exist in google) while visiting the area around Romney Marsh in the early summer of 2011, followed up by buying some flour from Calbourne Watermill (http://www.calbournewatermill.co.uk/) later that summer.
The second, flat topped, flurry was caused by buying some spelt flour towards the end of 2011, then switching to Waitrose wholemeal.
The third, last and current flurry started with Waitrose own brand wholemeal then moved onto their red bagged, very strong, Canadian wholemeal. And after a sequence of bakes with increasing wholemeal content, I think I have decided that half is slightly too much. But I also think that I have got the manufacture about right: the stuff tastes better than what I can buy.
But this is not true of the intervening white bread. Never achieved good baker bread quality there. Maybe another try at it when the weather gets a bit warmer and I can raise the stuff in the sun, which I am sure is a lot more healthy & organic than the airing cupboard I use in the winter, with all its aromas of laundry which do not go that well with those of baking.
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