New in October 2023These new recipes include a change to using sourdough starters made with malt flour only. The result in whole grain bread, is a pleasing alternative to the more usual wheat flour sourdough. Also included is a short cut to making a porridge with a portion of the bread dough flour, which increases the hydration and therefore contributes to crumb softness. This alternative is to add a portion of parched grains, such as bulgur, brewer's wheat or rye flakes.All malt sourdough startersParched grainsPain de Mie sandwich loaf with bulgur and all malt sourdoughSandwich buns - whole wheat flour, bulgur flour & all-wheat-malt sourdoughWhole durum wheat extruded pasta