Wednesday, April 20, 2011

More Bread, Whole Wheat

100% Whole Wheat French and 50% Wheat 50% AP Focaccia.

Whole Wheat Crumb Structure, still not exactly sure on my wheat ratios, needed more water, perhaps use finer flour.

Focaccia Crumb Structure, good crumb structure, addition of olive oil kept the bread moist for a few days.

I wanna try making a sourdough starter next.

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