A Stir The Pots Post

Grapeseed Flour

by | Mar 22, 2013 | Bread, Fermentation, Flour


When I'd first purchased Richard Bertinet's book on bread, I'd remember seeing something about grapeseed flour from Canada. At the time, I thought it a bit of flash in the pan. Fast forward to now and Eli Colvin and Craig Ponsford have been singing its praise.  I finally broke down and got a bag. Here is my first bread with a seven percent addition to the mix, a basic levain dough.



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