January 9, 2014 - 11:20am
Whole Wheat Crumb
This is the latest attempt at a Tartine Whole Wheat loaf. It's 40% KA white whole wheat, 30% WF organic whole wheat, and 30% KA AP. The crumb is not as open as I would like and I'm not sure how to make that happen. Any thoughts would be appreciated.
Thanks,
jims