January 11, 2013 - 5:02pm
what should i expect?
i have been making wheat bread for about 12 years and like many that have posted here i have varying results, mostly in crumb. if i were to incorporate a proofing box what difference should i expect to see? what about using a whole wheat soudough starter vs dry yeast?
i am asking so that when i do see a change i have a better idea what the source of that change is.
thanks, mike