WW Sourdough Questions
Is it possible to get a blistered crackly crust using WW flour?
When I make sandwich loafs they come out great, but when I make a boule the crust comes out hard and tastes burnt.
I have been following PRs Whole Grains book for Hearth bread. He bakes this bread at 450, but even at 425 the crust still seems burnt.