hybrid Reinhart dough ball cold fermenting and wheat fields in our area 6/12/2011

I guess my hybrid Reinhart dough ball, made in the UBM, will last until tomorrow when I do the reball. So far it looks okay. This dough was made in the Universal Bread Maker 6/04/2011. These are pictures of the dough ball this morning.

On another note, there are many wheat fields in my area.  I think it is spring wheat, but am not sure if the wheat grown by farmers in our area is soft or hard spring wheat.  If I had to guess, I would guess it is soft spring wheat, but will ask one of the farmers in my area, what kind of wheats or wheat they grow here.  In a future experiment after I find out what kind of wheat is in the fields, I might try some of the wheat that is grown in my area in combination with another flour, in the UBM to see what happens.

Pictures of wheat fields in our area.

Norma