Whole Grains

Breads #36 and 37: Two whole wheats

vetch seeds in rye berries

keeping the challah braid even

Adjusting for soaker?

Confusion about bakers percentage in Reinhardt's book

Delete

I can't get over the spelt loaf

some issues with my WW sandwich (how to autolyse? crust tearing and baking)

Forgot to retard overnight in fridge

Spent grains in Upper Valley (NH or VT)