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.