The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bitter bread

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amazonium's picture
amazonium

Bitter bread

I made a loaf of bread today using KA white wheat flour- used straight whole wheat. If I use whole wheat flour I usually add no more than a cup of it to 2 cups or more of unbleached AP or bread flour. The bread looked good even though I could tell it was going to be a little heavy but the taste was awful- had a bitter taste. Is this normal for WW flour? I keep all my flours in a cool place so I don't think it was rancid but yuck! Any suggestions? I won't usually turn my nose up at any bread but this one is going in the trash.


Amaz

nicodvb's picture
nicodvb

did you use a young sourdough to leaven it?

phxdog's picture
phxdog

Amaz,


I have found that using whole wheat (especially a large percentage) can add some bitterness to breads if the WW flour is not fresh. Is there a 'best before' date on your container of flour?


Check out this link:


http://www.realbakingwithrose.com/2006/11/rose_levy_beranbaums_100_whole.html


RLB shares a REALLY good whole wheat recipe that always seems to work well for me. I have been grinding my own red winter wheat as I need it and put it into the recipe while still warm from the grinder. I've  even converted a few former 'whole wheat haters' who thought all whole wheat breads were heavy and bitter.


Good luck, Amazonium!


Scott (Phxdog)

amazonium's picture
amazonium

Gosh,  I would love to be able to grind my own flour. I have read that fresh flour is wonderful stuff. Perhaps one day.

bassopotamus's picture
bassopotamus

May also need sweetening. The WW recipie I use has a ton of honey in it but doesn't come acrsoss as sickly sweet, probably becasue the sweet and any bitterness offset each other.

amazonium's picture
amazonium

It was a beautiful loaf of cinnamon raisin bread with sugar swirled throughout. It is gorgeous to look at. Oh well, it will keep the dog occupied in the back yard.


 

KAF bakers's picture
KAF bakers

It sounds like your whole wheat flour went bad. We recommend storing the flour in the freezer, where it lasts about a year. If it's stored at room temperature the shelf life is 6 to 9 months. Molly @ KAF

amazonium's picture
amazonium

Thanks, Molly- I am sure that is what it was since I don't have a problem with the WW I keep in the freezer. Lesson learned!

amazonium's picture
amazonium

No- I used regular instant yeast.