When I make the recipe "Oat Bran Broom Bread" from Peter Reinhart's Whole Grain Baking book, the bread always has a" spongy" crumb. It tastes fine, rises well, passes the window pane test, but when I slice it, it looks different than my other 100% whole wheat breads. Is is because it is not enriched with dairy or is it the delayed fermentation method?
They might not be as convenient as you think
Diced Tomatoes Are Tricking You
An Any-Budget Guide to the Best Bath Towels on the Internet
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
A Five-Ingredient, One-Pot Stew
Vintage Never Goes Out of Style