I’ve been baking with @cotswoldflour Canadian and wow I love this stuff!
This was 78% water, 20% wholemeal flour and I could have gone much much higher on the water.
I’m excited to keep pushing the water up on this flour and see how I can go!
This was made following the “Your Whole-wheat %” recipe in the ebook which breaks down how to adjust your recipes as you change the amount of wholemeal/whole-wheat flour.
Like I explain in the recipe, it’s a great jumping off point as a first try. I’ll be adjusting for my second bake by adding more water and less sourdough.
Recipe in my ebook:
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