March 13, 2010 - 10:06am
Anyone notice that fresh flour uses less water?
I was fixing Peter Reinhart's Variation 1 White loaf on page 266 of his Bread Baker's Apprentice and used 10 oz of water as opposed to the books 13 to 14 oz.
I was fixing Peter Reinhart's Variation 1 White loaf on page 266 of his Bread Baker's Apprentice and used 10 oz of water as opposed to the books 13 to 14 oz.