Hi guys,
I'm making a miche from Peter Reinhart's book for a memo day dinner. I've made it once and it was wonderful. Curious--if I replace some of the whole wheat flour, what might the result? Lighter? Airier? Wonderng if anyone has done this and how it turned out,
Thanks!
It's always fun to experiment, but only make small changes each time, and keep good notes. I don't have experience with your exact recipe, but I think you're on the right track with your assumptions. Feel the dough; that will be your guide! marybeth