To reduce bitterness in whole grain baking, use fresh flour, control bran intensity, balance the dough with salt or mild sweeteners, and avoid overbaking. Bitterness often comes from rancid germ oils in old flour, naturally sharper bran compounds, excessive whole-grain flour, or crust darkening during baking.
How To Reduce Bitterness In Whole Grain Baking: Causes, Fixes, And Flavor-Balancing Steps
