Recommendations from our site
“There’s this idea that wholemeal loaves don’t rise as well because the bran somehow cuts through or interferes with the formation of gluten. So what they did was say, ‘OK, if it’s about something cutting, let’s use white flour and throw a load of glass powder in there—because surely that’s going to interfere with the structure. If anything is going to cut gluten strands in half it’s going to be powdered glass.’ And they found that the bread rose pretty well.” Read more...
The best books on Baking Bread
Chris Young, Cooks & Food Writer
