Eighteen things I've learned from three years of experimentation with whole grain and wild yeast bread
Hello Fresh Loaf friends! After a couple of years of lurking and learning, I thought it was time to share a little, in particular to help new bakers get over the hump. Below is a version of what I posted on my occasional blog, Improbable Pantry, but oriented to the baking audience here at the Fresh Loaf. I'm in particular interested in your feedback to my methods and insights, as well as my research questions, which I'll post in the first comment below.