December 8, 2012 - 10:01am
Forgot the milk ...
Making Peter Reinhart's basic whole wheat recipe in an early morning fog, I used water instead of milk in the soaker. My thinking is, for the final dough, I'll double the butter and bump up the brown sugar a bit. I'm hoping the outcome will be good tasting loaves with a bubblier crumb.
Yes? No? Or should I start over?