From Season 12
Most whole-wheat breads are either squat bricks or white bread in drag. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.
When simply adding more broccoli didn’t generate enough vegetable flavor in our soup, we did some further research—and then threw out the rule book on vegetable cookery.
Another unnecessary gadget, or a new kitchen staple?
If you thought all whole-wheat flours are created equal, you were wrong.
Here are some of the problems we've encountered when baking with whole-wheat flour.