AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question HELP! I just started milling my own flour and baking my WW Bread. My bread turns out okay and is eatable, but there is , looks like stretch holes on the top after I bake it. The bread tastes good and holds together, but these holes make me think I'm doing something wrong. Can you help?
Answer Kathy:
You're not doing anything wrong. The crust bakes faster and sometimes gets pushed away from the dough as it rises. What are you doing to shape the loaves? And by the way - I'm impressed that you are milling your own flour! Does it really make a difference?
