Dan Leader: On No Retardation in Whole Grain Breads
On page 33 of Dan Leader's Local Breads, he says:
Some professional bakers retard whole grain bread and rye breads, but I wouldn't recommend this to home bakers?
Is whole wheat a whole grain bread? If so, P. Reinhart in his latest book would definitely disagree with this.
Are there experienced people out there with a viewpoint on this?