https://youtu.be/jd_r69WauPkSome good ideas with an excellent result. I highly doubt my starter at that percentage will take as long but as she says it depends on the temperature. Quite like the way she final proofs the dough. There's always something to learn. Enjoy! Log in or register to post comments A very nice loaf and a recipe that would definitely work well with my schedule. Log in or register to post comments However you need to build a levain with some whole wheat flour. Make sure you have the correct amount at 100% hydration, whole wheat and mature. Log in or register to post comments Thanks, Abe. A lovely recipe and she sounds like a very nice, down to earth lady. Richard Log in or register to post comments I think I'm going to try this. I have done 100% whole wheat before and also am not thrilled with the taste. The long autolyse intrigues me. Log in or register to post comments
A very nice loaf and a recipe that would definitely work well with my schedule. Log in or register to post comments
However you need to build a levain with some whole wheat flour. Make sure you have the correct amount at 100% hydration, whole wheat and mature. Log in or register to post comments
Thanks, Abe. A lovely recipe and she sounds like a very nice, down to earth lady. Richard Log in or register to post comments
I think I'm going to try this. I have done 100% whole wheat before and also am not thrilled with the taste. The long autolyse intrigues me. Log in or register to post comments
A very nice loaf and a recipe that would definitely work well with my schedule.
However you need to build a levain with some whole wheat flour. Make sure you have the correct amount at 100% hydration, whole wheat and mature.
Thanks, Abe. A lovely recipe and she sounds like a very nice, down to earth lady.
Richard
I think I'm going to try this. I have done 100% whole wheat before and also am not thrilled with the taste. The long autolyse intrigues me.