Knowledge Base > Fran Costigan - Early Spring Desserts
Fran Costigan - Early Spring Desserts
This event was on
Tuesday, April 07, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts.
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Question:
How can I get lift in my sourdough bread when using only whole grain flours instead of white flour? I'm Trying to avoid all white flour in my breads.
— Sheral Schowe
Answer:
By white flour, I'm going to substitute all-purpose because I believe that's what you mean. And I am not an experienced sourdough baker, but I will tell you that if you're having a problem, you probably need to do some AP along with your whole grain, if you're using bread flour, for example, or spelt. So I would say that's an answer, and you might want to look at the King Arthur site. They have quite a lot of information about sourdough bread.
