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Wholegrain is more complex. It is also more flavoursome. Because it takes some experience to get to know your flour, I recommend using a wholegrain starter once you have been successfully baking for a couple of months.
I like to keep the one here at the School cooler and thicker. This encourages...
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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
