I bake the 100% Whole wheat sandwich bread from PR's whole grains book a lot. It's one of my favorite staple breads. My plan this week is to try it with a SD starter instead of yeast. This is a great recipe. I haven't compared it to the BBA formula to see what the differences are.
Matter of fact, I'd planned on baking a couple loaves this weekend but pooped out. (I only baked 5 loaves of other breads. I'm a slacker, I guess). It is a personal all-time favorite toasted with almond butter and for BLT's.
Tracy: I've made both the BBA 100% whole wheat and the Fundimental Whole Wheat from PR's Whole Grain book, the latter as a sourdough. I prefer the yeasted version from BBA, personally. I find I don't like the flavor combination of sourdough and WW.
The picture must be white whole wheat. Mine comes out so much darker and more dense. I too followed Rheinhart's recipe over two days. Taste is great and it stays fresh a long time but I would sure love it to be a bit softer and less dense. Any suggestions?
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I bake the 100% Whole wheat sandwich bread from PR's whole grains book a lot. It's one of my favorite staple breads. My plan this week is to try it with a SD starter instead of yeast. This is a great recipe. I haven't compared it to the BBA formula to see what the differences are.
Nice looking loaf!
This is one of my favorites, too.
Matter of fact, I'd planned on baking a couple loaves this weekend but pooped out. (I only baked 5 loaves of other breads. I'm a slacker, I guess). It is a personal all-time favorite toasted with almond butter and for BLT's.
Tracy: I've made both the BBA 100% whole wheat and the Fundimental Whole Wheat from PR's Whole Grain book, the latter as a sourdough. I prefer the yeasted version from BBA, personally. I find I don't like the flavor combination of sourdough and WW.
Of course, your preference may differ from mine.
David
100% WW
The picture must be white whole wheat. Mine comes out so much darker and more dense. I too followed Rheinhart's recipe over two days. Taste is great and it stays fresh a long time but I would sure love it to be a bit softer and less dense. Any suggestions?