Lessons E11 - Whole Grain Chat with Baylin Speidel

Send us a question or voice memo! How do you choose the right whole grain flour when the names on the bag start to feel overwhelming? Baylin Speidel, head baker at Chimacum Valley Grainery, returns to Saving Bread for a practical conversation about grain selection, flour functionality, extraction rates and scalds. We break down hard red, hard white and soft wheat, along with rye, spelt, buckwheat and einkorn. We talk about which grains provide structure, which may work better in cookies, scal...