Read Long-soak brown bread by Jeremy Cherfas (fornacalia.com)
50 percent long soak 1 Jonathan Bethony, who runs Seylou Bakery in Washington DC, mills his own wheat and uses 100% of the grain. Talking to him for Eat This Podcast I learned about the difference in bran between softer European wheats and harder North American wheats. My wholemeal, from softer whe...

Published by

Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

Leave a Reply

Your email address will not be published. Required fields are marked *

To respond to a post on this site using your own website, create your post making sure to include the (target) URL/permalink for my post in your response. Then enter the URL/permalink of your response in the (source) box and click the 'Ping me' button. Your response will appear (possibly after moderation) on my page. Want to update or remove your response? Update or delete your post and re-enter your post's URL again. (Learn More)