Peter.granger4's blog

I made my first Emmer flour bread yesterday and visually it came out great. But...the bottom was over done and somewhat burnt. The look, feel and taste on the bottom resembles an over proofed sourdough. Like there was too much sugar as the result of the yeast “over eating”.

I made this sourdough yesterday and baked it this morning. I really feel like it’s the best whole grain I’ve made to date.

I am new to bread baking (about 9 months) and am glad to find a community of bakers, amateur and professional, that truly enjoy sharing their stories. I love the discussions about successful and not so successful baking adventures. I’ve quickly learned that there is no such thing as a bad loaf of bread if it has some of the baker’s heart and soul in it.