Sprouted Wheat Pain de Mie: building a healthier sandwich, one slice at a time
When I first started baking seriously in 1996, I focused on making crusty hearth breads. It wasn’t long, though, before I was I intrigued by other styles of leavened bread as well — including pain de mie, a soft and delicious sandwich bread I discovered while looking through a French baking manual. Being an organic […]
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