I make sourdough rye and wheat breads. I grind the whole grains fresh with my Champion Juicer with a grain mill attachment.
We don't eat lots and lots of bread. Maybe a slice or two a day. I leave a half of a loaf out, then slice and freeze the rest.
One tip I got from a French baker: when making slits in the bread dough before baking: use a sharp serrated tomato knife and make the slits with the knife laying flat/on it's side, as you make the cut about an inch deep.
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