Mike June 1, 2017 at 5:44pm In reply to If I substitute 30% whole wheat flour, would I need to make any… by Mike (not verified) Thanks for the comment. I'm thinking the whole wheat should be used in the starter, where gluten formation isn't so critical and the flavor impact is more important. Reply
June 1, 2017 at 5:44pm
In reply to If I substitute 30% whole wheat flour, would I need to make any… by Mike (not verified)