adventures in baking 100% whole wheat bread using whole grains which are sprouted then dehyrdated and ground into flour.
Saturday, June 20, 2009
Second Loaf - Better than the first!
Here is my second loaf of Peter Rienhart's 100% WW bread. I got better oven spring and a darker crust .... it is so yummy. This recipe is remarkable, simple and fast. After reading many recipes for 100% WW I choose this one, I am glad I did!