Whole grain and multi-grain breads
The Kamut Khorasan smells the best when baking.
Just thought I'd share that with you all.
Have a great week. Happy baking.
I have made Peter Reinhart's recipe for Whole Wheat Cinnamon Raisin Bread in the Whole Grain Breads book twice now, measuring by weight.
Both times I have had trouble with the stickiness of the dough, but I carry on kneading with a little oil on the table. I have not yet been able to achieve the windowpane test for the final dough, even after 20 or more minutes of kneading. I also let the dough rest for a few hours in between attempting to knead it further (hoping it just needed to relax) with no better success.
I am looking for a Swedish rye flat bread's recipe, called rågkusar. I would appreciate any help.
One of my local stores is going to start carrying spelt flour. I thought I would try it but wasn't sure if it was worth it because it is a lot more expensive than the wheat flour. Is there a nutritional advantage, other than the gluten difference? My family doesn't need to worry about the gluten in regular wheat. Is there any differences in baking sandwich bread with spelt flour? Just curious about these things.
I am new here today! So glad to have found this forum. I live in Puerto Rico (read: humid and warm year 'round) and my 2 year old daughter and I have both have Keratosis Pilaris that becomes aggravated when we eat too much gluten. We can keep it in check by eating low gluten sprouted bread. Our local grocery store sells a sprouted bread that is not terribly tasty.
I know amylase is added to flours to help convert starch to sugars for consumption by yeast, and in my case, LAB in my sourdough starter. But with whole wheat berries ground at home and in bakeries, I assume little amylase is naturally present. Two questions:
1) When sugar is added to the mix, is it enough sugar to feed yeast and bacteria, or do yeast/LAB depend heavily on starch breakdown into sugars to feed and multiply.
Where am I able to find Emmer Flour in London, UK? Have no trouble in finding Spelt, Einkorn and Khorasan however not having much luck with Emmer. Would love to try it. Oh, and any tips of what I should expect from this grain would be great.
I'm new here, so forgive me if I've missed something. I baked my first loaf a month or two ago and have gotten crazy into it. But there is so much to read it makes my head hurt. Certainly, the information I'm looking for exists out here, but i'm wondering if anyone has ever built a chart.
I'm looking for a chart that compares protein, ash, gluten, etc for various grains such has hard white and red wheat, soft white, Durham, barley, oats, potatoes, etc. All the basic things one might put into their flour to make bread, or mix when making bread.