October 2, 2019 - 6:27am
Sweet spot for Whole Grains %age vs. oven spring and bloom
Friends, does anyone have a general idea of how much whole grain, or whole grain / sprouted flours one can use and still get vigorous oven spring and holey loaves? I am curious and am trying to come up w a recipe using my favorite flours and whole grains, specifically: Bread flour, Rye, WG kamut, white kamut, and sprouted wheat.
Thanks in advance
hester