Expand your baker’s color palate with flours that span the spectrum of the ash content scale. Join renowned whole grain authority, Craig Ponsford, as he uses different high extraction flours to create different “shades” of the baguette.
Expand your baker’s color palate with flours that span the spectrum of the ash content scale. Join renowned whole grain authority, Craig Ponsford, as he uses different high extraction flours to create different “shades” of the baguette.