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wholemeal bread
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- 1Home baker returns to wholemeal sourdough with mixed results●Can't remember the last time I baked wholemeal sourdough. This was 50% wholemeal and 50% strong bread flour. A bit dense
A home baker has shared the results of a wholemeal sourdough loaf made with equal parts wholemeal and strong bread flour, admitting it came out a bit dense with little oven spring. The bake is part of the ongoing home bread-baking culture, where bakers routinely share loaves, troubleshoot crumb and rise, and swap tips on working with wholegrain flours, which are notoriously harder to handle than white flour.