The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

GwenReeves's blog

GwenReeves's picture
GwenReeves

I've been asked to teach a class on bread.

It will be whole grain, as that is what I usually bake. What do you think would be the best starting place. My daughter thinks that my usual process of soakers and biga's and sour dough etc will scare beginners.

I just tried the Basic Whole Wheat Bread recipe from The Laurel's Kitchen Bread Book with good success, but it doesn't have the flavors of the longer ferments.

Opinions?

Subscribe to RSS - GwenReeves's blog