September 27, 2009 - 11:07pm
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
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did you use a young sourdough to leaven it?
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)
Gosh, I would love to be able to grind my own flour. I have read that fresh flour is wonderful stuff. Perhaps one day.
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.
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.
No- I used regular instant yeast.