9d • General discussion
Bread question
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
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Bread question
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