The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Intro and question

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nanners1955's picture
nanners1955

Intro and question

Hi I am new here....glad to find this place. I received a bag of 100% wheat bread flour in my CSA last Thursday. It was milled from spring wheat I believe. Anyway wanted to see what type of recipe I should use. It was suggested that I mix with at least a cup of all purpose flour until I get used to baking with it. Am open to any suggestions. Thanks so much!

MangoChutney's picture
MangoChutney

You'll want to let the whole wheat flour sit for a little longer after the water is added, as it will take longer to hydrate than refined flour does.  Otherwise, I would just try it in one of your normal recipes at the level of 50:50 with your usual flour.  If you like that, then try adding more of it in place of your usual flour.  I cook with 100% whole grain flour, 2/3 of which is milled from spring wheat.

dabrownman's picture
dabrownman

require more water, making for a higher hydration dough since freshly milled whole grains soak up water like crazy.  I use home milled soft white spring wheat all the time and replace just about any other grain with it and adjust the hydration.

Happy baking!

nanners1955's picture
nanners1955

Thanks so much! I have a bread rising as we speak. It did need a bit more water. I did 2/3 of the wheat and 1/3 reg flour. It is rising fine. We will see what happens when I bake it.