I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.
I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.
It’s like an hour’s work stretched out over two to three days. Nothing to be afraid of.
I just don’t want to tie up all my equipment for multiple days just to get a loaf that doesn’t taste good.