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Bread Baking Help

hotdiggitydog | Oct 1, 200910:42 AM

I am a novice baker and I just bought The Bread Baker's Apprentice by Peter Reinhart. I want to make his whole wheat bread but am a bit confused by the flours required: (1) a coarse whole wheat flour and (2) a high-protein whole wheat flour.

Does anyone know specific brands that I could use for this? I looked at King Arthur's website but I'm not sure what the difference in coarseness is between the different types of flours (think I've figured out the high-protein though).


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