Sprouted Wheat Pain de Mie
Building a healthier sandwich, one slice at a time
Jan 19, 2018
Richard Miscovich teaches artisan bread baking at Johnson & Wales University in Providence, RI, as well as at King Arthur Flour’s baking school and at professional classes and conferences around the country. He’s the author of the book, 'From the Wood-Fired Oven' and instructs the online Craftsy courses 'King Arthur Flour's Best Sandwich Breads,' 'King Arthur Flour's Mastering the Art of Pizza,' and 'Handmade Sourdough, From Starter to Baked Loaf.'