For the coming year, MyPlate and the Dietary Guidelines emphasize more whole grains need to be included in our eating plan. The Centers for Disease Control reports that only 15%
Hello everyone,So it's been nearly 3 months since I've had my sourdough active, and I've been trying to make sourdough bread once or twice every week or so. I wanted to share the latest loaf I baked, because I'm trying to understand where I went wrong.For your information, my dough is the following: 80% French T65, 10% Whole Wheat Flour, 10% Buckwheat Flour, 20% Starter