All-wholemeal sourdough

I discovered last week that the local IGA supermarket has 12.5 kg bags of wholemeal flour,  so I got a bag to see what sort of bread it makes, and have been impressed. Normally I use white bakers flour, and add other flours in a 3:1 ratio, as the other flours aren’t ‘strong’ high protein bread flour and dilute the cohesiveness of the dough. I also thought that 100% wholemeal would be too heavy – I’m sure I read that somewhere. But this flour is rated for bread making and the…

Read More