I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

This Sourdough Oatmeal Bread is a hearty, sandwich-style loaf made with rolled oats, whole wheat flour, and active starter.

Get ready to impress even yourself! This loaf of bread is bakery worthy because it's so professional looking. If you love crusty sourdough but are intimated by the whole lengthy and complicated ...

If you’ve got a big bag of whole-wheat flour and want to use it in more than that one recipe you found online, you might need a little help coming up with ideas. You could try a recipe designed ...

To boost the fiber content of baked goods, I like to use a combination of whole-wheat flour and all-purpose flour. For snack cakes, cookies, muffins and quick breads, a general rule of thumb is to use ...

Starting the night before baking, in a bowl mix the wheat, rye, and barley flour along with the yeast, salt, and enough water to form a supple yet firm dough. After mixing, work over the dough with ...

Wheat berries are the whole grain from which wheat flour is milled. And they increasingly are being used as a stand-alone grain. Cooked and eaten similar to rice, oats and barley, they have a ...

In the latest Tuesday Food Face-Off, I'm comparing whole wheat bread with the new option of white whole wheat bread. Are they they same nutritionally but just different colors? Read on to find out!