"Quite possibly, the best 100% whole wheat bread I've ever had..."
This is what Johnson and Wales Chef Peter Reinhart had to say about baking with Super Sprout™ Sprouted Whole Grain Wheat Flour. "Quite possibly, the best 100% whole wheat bread I’d ever had. No sugar or honey, no oil, no pre-ferment, and no long, extended fermentation- just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied."
Click on the article below to read the excerpt of the article by Johnson and Wales Chef Peter Reinhart in the Spring 2015 edition of Breadlines, a publication of the Bread Baker’s Guild of America.
