Farrah wheat as opposed to the moden high yield wheat?
As with many of the forum members, I have been trying to bake a flavoured white bread like we used to get back in the late 1950's here in Australia. I have used a wood fired oven, wheat from both Russia & South Africa, while there are variations of flavour & in the case of the Russian wheat, a greyer colour of the dough. None of this produces that wonderful flavout that was once the norm in those days.Truly the old days were much better, when it came to bread flavour!
Various yeasts have not in the least had much effect at all.
I have drawn the conclusion over the last fourty years, that it is this modern High yield Hybrid wheat that the farmers grow these days!! I can see why this so, when the yield per acre is as much as ten to fifteen times that of the Farrah wheat (Australian rust resistant wheat, grown up until around the mid to late 1960's here in Australia) & I dare say that similar high yield wheat is grown around the world?
This wheat when bleached as it is, does not stand up to this chemical change as did the older style wheats.
It is a waste of time getting unbleached flour as it is from the same High Yield wheat stock!!(although it is a little better!)
After all the production industrial bakeries?? Only care about the number of loaves that they produce to meet the demand from the Supermarkets of today,they do not in the least care if bread tasts like bread should, after all most people have never tasted "Real Bread" in their lives????Only that expanded cardboard STUFF THAT RETAILS AS BREAD!!!!????
I am well aware that the specialty bakeries do a fair loaf from this wheat as do I myself, however I cannot get anywhere near what was once the flavour of "REAL BREAD" It was once that one could smell the bread baking from some miles away from the local bakery, not so today!!!