Whole Grains

Description

Whole grain and multi-grain breads

No matter the recipe, I get no or little oven spring with whole grain bread

WW Sourdough "Spreads"

What type of grain to use

Where is Reinhart “epoxy” method today?

Automatic Ciabatta

Crust overcooked, crumb undercooked

Please Critique my Loaf for Learning

pumpernickel problem

Holes at bottom of loaf

96.5% Hydration.

Subscribe to Whole Grains