Saving Bread
Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat
39:23
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What actually changes when you start adding more whole grain to sourdough?
In this Lessons episode of Saving Bread, Allison White breaks down what happens when a familiar country loaf moves from mostly white bread flour toward 40, 50, 60, or even 100 percent whole grain.
Whole wheat is not white flour with a little extra color. It is a different raw material,…