Take 25% off any in person class at the studio with code Rain Additionally I’ll be closing this group at the end of the month- please join our new and improved Skool community: https://www.skool.com/thecookingstudio/about?ref=edd47343f5724692a25091f9e37507a0
I make whole wheat, sourdough rye-bread, and a white sandwich bread. I like the taste of all the breads, but the breads don't have what I will call sponge-ability. They don't sop up gravy / sauce very well. I'm wondering if there is something I could do to improve., Temperature pre-ferment shaping. Thanks to the community if you have any suggestions