Hi Eaters,

I have a few questions for you who are experienced hands at bread. I've been dipping my toe into yeast breads over the winter, and have a fair hand at a simple multi-grain or white loaf, hand-kneaded, or simple lazy no-knead. My flour repertoire hasn't expanded much beyond whole wheat and all purpose. Until last night that is-- we were gifted with a whole whack of kitchen stuff from neighbours who are moving out of the country, including an impressive list of flours.

I'm now in possession of Barley, Rye, white whole wheat (apparently softer?), ground kamut, 'hard' all purpose white, and finally, graham flours.

So, here's my question. Is it a 1:1 substitution of these different flours into a standard bread recipe, or do I treat some of these differently? Are they better used as one would use a denser whole wheat flour (roughly 2:1 white to wheat)? Also, is ground kamut a flour? What does one do with graham flour? My neighbour laughed when I pulled it out, saying she bought it to make graham crackers, only to discover that there is no graham flour in any graham cracker recipes she could find. The bag is unopened. So...what's it good for? Any particular health benefits from any of them?

Lots of questions--and I'm sure one or two are silly, but I'm teaching myself, and while it's funny to remember the bad missteps, like the loaf I attempted with only a dense whole wheat flour and seed blend and no all-purpose or bread flour, it's hard to waste those ingredients, cheap as they may be, when ignorance produces an inedible fibrous brick.

Any advice would be appreciated!