Hello all --
I'm making the no-knead bread recipe that was in the NY Times a while ago. I've been making it for months with a mix of all purpose and whole wheat flour from the grocery today.
Today I went to the health food store to get the whole wheat flour and without thinking bought "whole wheat soft flour". I just put the batch together and thought that I should find out what "soft flour" is.
After some research realized that it has less gluten and is used for cakes etc. I have a vague memory of someone mention using whole wheat pastry flour in the no-knead recipe and it will come out similar to an all white loaf.
Any thoughts? Did I totally ruin the recipe by using whole wheat flour in 2/3 of the recipe?