Baking with whole grains – tips for success!

MARCH 24:
Want to learn how to bake with whole grains and make moist, flavorful bread?
We’ll be joined by Berte Qvarn’s talented baker, Stefan Smedberg, who will share tips and answer questions on how to get the best results with your whole-grain bread. This webinar is for anyone who bakes at home or professionally and wants to succeed in baking healthy bread.
We’ll be broadcasting live from the test bakery at Berte Qvarn in Slöinge, where Stefan will also demonstrate techniques in person. During the webinar, you’ll learn how to bake with whole grains while achieving a light and delicious result.

You’ll receive tips on:
• How much whole grain should I start with to get it right?
• How do different whole grain flours work, e.g., rye vs. graham flour?
• How does using sourdough or yeast affect the bread?
• How does the proofing time affect the result?


Feel free to prepare any questions you’d like answered. You can either send them in advance to maria.alexandersson@fullkornsframjandet.se or ask questions during the webinar.