1 Review

I was very happy to see this recipe and am very glad that I gave it a try. I was a little disappointed in the rise of my bread but I am sure that was due to a couple of factors. I used a higher ratio of whole wheat pastry flour to bread flour and being more aware of how "wet" the dough is during the kneading process. I did find that I had to knead in additional flour after the initial mixing so all these factors contributed to the reduction in the rising of the bread. Also, I plan to try this again and add additional wheat gluten

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PaulaG July 04, 2010
Easy Wheat Sourdough Bread (Abm)