pauline kalish

March 11, 2014 at 4:59pm

Thank you for this, I found it a wonderful read. About a year ago I switched to baking only sourdough breads using a wild yeast starter .I have been experimenting with feeding the"mother "different flours. I have found the best results with 100%organic whole wheat, it seems to become very active and strong .For years now I have been using a combination of white AP and whole wheat in all my baked goods and find the new white whole wheat hard to get used to . Do you know if the protein content is the same? I love talking to other passionate bakers!
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