Cindy in Maine

July 24, 2018 at 5:42am

I typically use a combination of all purpose and white whole wheat flours, even in my "white" bread. Would this technique work the same way with whole grains?
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.