While trawling through a vast archive from Saveur Magazines gourmet food pages, I came upon an Eric Kayser formula for a quinoa whole wheat bread with raisins. It piqued my curiosity as I have been using a Ferrandi School’s bread baking books that features...
For a while now I've been trying to make a decent seeded bread, something close to a "vollkornbrot." Checking on fellow blogger/author and baker Martin Johanssen's new site, he had a formula that seemed so simple with its barley and seeds....
