Dave Miller on Baking with 100% Whole Wheat
My bread baking obsession has fallen into roughly three periods or phases. First came the Nancy Silverton years, when I went through her complex and not always successful recipes. Then came a period when I was too busy to bake much, so I turned to no-knead bread, dominated by Chad Robertson’s first cookbook. Results were better but I was still making white bread.
My new bread baking adventure began this weekend when I took a workshop taught by Chico, California baker Dave Miller. His breads are almost all 100% whole wheat. He mills his own flour from carefully sourced heritage grains. Using a levain (a starter), he creates loaves that foreground the flavor of the grain. In short, he shows that bread can have as much flavor diversity as wine.
Read More : www.newssum.com/dave-miller-on-baking-with-100-whole-wheat-2784
