Kris Dobbins

December 19, 2018 at 12:50pm

I buy KA bread and all purpose flour for my baking. Love it! I have a delicious cranberry orange muffin recipe I make with fresh ground soft white wheat. They come out flatter rather than domed. What is the least amount of bread flour or all purpose flour that I could add to give it a little domed look. Or...is there anything else I can add to 100% whole wheat to give it a domed look.
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