As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite “PB&J sandwich.” This week I baked a remarkable low inoculation sourdough with a big rabbit ear profile and holey crumb that lent itself to great toppings. Then I made a whole wheat pan loaf (sourdough, too), and was pleased.
Mill to loaf
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly...
This looks great too! How wet are these doughs? And how much do you handle it? Please share some advice 🙂
Answered on previous query..