Wheat Bran Starter


I'm wondering about the wheat bran starter in the book.
Maybe a silly question, but does the 'water' from the wheat bran that gets added to the 'starter' impart any bran flavor into the final dough / crust?

The reason I ask this is because there's a bakery not far from where I live, and they make really excellent baguettes. When I've eaten the baguettes, I've noticed that the crust has a rather 'bran' like flavor to it.

So, that's why I'm wondering about the wheat bran and flavor influence.

Thanks :)

Tory Glenn
posted over 3 years ago

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No one wants to reply, huh? :(

Tory Glenn
posted over 3 years ago


Thanks for the question. This Is one if my favorite recipes in The Pizza Bible. To me, it adds a combination of sweetness and bran flavor to the dough, without it being overpowering.

We were very happy with the results and Nicky Giusto, myself and Susie Heller worked on this one together at Susie's house, then over emails and phone calls with Nicky. The structure of this dough is amazing.

Tony Gemignani admin
posted over 3 years ago


Hello, Tony,

Ok, I'll go ahead and give it a try. Thank you for the reply :)

-Tory

Tory Glenn
posted over 3 years ago


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