I just posted this under Replies (to my own previous post) & then wondered if I should’ve created a brand new post since I have questions. Sorry for the repetition and confusion!I made the 100% whole wheat sandwich bread (Peter Reinhart’s Whole Grain Breads) with buttermilk in my soaker versus the regular milk I used previously & was MUCH more pleased with the taste. The
My bottom-line goal is to make flavorful, 100% whole wheat bread for everyday use. I’m very interested in sourdough because I love the taste and I’ve read it’s easier on the digestive system. I tried Peter Reinhart’s 100% Whole Wheat Sandwich Bread recipe (from his “Whole Grain Breads”) and it was gorgeous perfectly formed, perfect size/rise, gorgeous in every way. BUT the
100% Whole Wheat Sandwich Loaf - Debra Wink thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.
The image is from a loaf using Peter Reinhart's WGB 100% Whole Wheat Sandwich Bread recipe. This was my first time using the recipe and I am fairly new to baking 100% whole grain breads. The recipe was followed as written except that the salt content was modified to use 4.3 g of salt and 2.7 g of Lite Salt blend instead of 9 g of salt.I thought the loaf had good crumb and