My first bread

4 thoughts on “My first bread”

  1. “Flour, water, salt and passion is pretty much all it takes to get you started”…those are exactly the words I keep using when I talk about my men (=starters) & breads

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    1. Thank you for the love! Whole grain flour is trickier to work with, since it ferments much faster and is coarser, so you need to be gentle with the dough so as not to damage the structure. It just won’t stretch the way white flour does. Now freshly milled whole grain flour adds another layer of difficulty, taking the above-mentioned points to another level.

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