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I just want to know about how to make decent 100% whole wheat loaves with just those ingredients. Ordered the book on impulse, yet after looking in the index it appears 75% may be the highest Ken Forkish goes?
A blog entry to maintain notes on my attempt to follow Omer Gevaert's original recipe for desem posted by mariana and described in detail HERE. I previously followed the recipe in Laurel's Kitchen Bread Book and am interested in comparing them.I'm starting with some Sonora soft white wheat berries II have had sitting around unused for some time. 1/06/22 11:30 PM soak 300 g
Hi everyone. It’s my first time posting on this site. I recently started using the Laurel’s Kitchen Bread Book, and tried the introductory basic whole wheat bread recipe for two loaves. It calls for 20 minutes of kneading, which I did, and it turned out tasty, but it didn’t rise much at all. Then I recently saw something online about how the bran in whole wheat flour can shred