Whole grain and multi-grain breads
Do you have any suggestions for a whole grains version of the Hancock Shaker recipe for dill bread which calls for white flour? I have used 40 percent whole grain flour but am wondering if there is a way to use 100 percent whole grain for the recipe.
Not being a scientist nor a sophisticated bread baker...
And getting older with less attention to detail and less desire to learn unnecessary new things ...
And having invested a lot of time in learning Peter Reinhart’s recipes in his Whole Grain Breads book and having a lot of satisfaction with them, I am wondering ...
Made this yesterday and the results were a little weird if not very different to what I am used to
Left the flour/water to autolyse for 2 days, since starter wasn't ready to go. It was sitting at around 70F sometimes little higher sometimes lower. I wonder if this made a difference to the color of the crumb, im thinking oxidizing here not sure exactly what happened though it was quite a weird loaf.
430g malthouse flour
275g water
90g starter (50% hydration)
8g salt
Chemie der menschlichen Nahrungs- und Genussmittel, Volume 2 is a German book available on Google Books, has anyone tried to translate this book? I only read moderate German so it takes me a long time to decipher some sentences. I want to translate this book with the help of others because this book seems to have really good info.
Foe example, I was trying to make a king cake with natural food dyes, but I didn't know how to produce a purple color, well this book lists methods used by other cultures:
Red: cochineal, beets, madder juice, cherries
Caught it this time!
This is my favorite bread, really something in the flavor makes me wonder after every slice. Complicated yet subtle
Never going back to instant yeast, baking with SD is the only way to go with the fewest ingredients
Hi
When making wholemeal bread is it advisable to maybe add a little sweetener for the yeast like black treacle/molasses or honey to aid the rising ?
Hi Everyone
Can someone tell me if this bread looks right, have made a couple of times and sometimes it comes out with a different crust, almost rubbery looking has got few holes, wondering whether this might be a proofing issue. Taste is a little weird, I don't know if it tastes yeasty or not
My brother has asked me to experiment with emmer and einkorn. Didn't find any emmer yet, but did find einkorn which I'm grinding myself. I was wondering if anyone had experience with einkorn and could offer any suggestions. I'm thinking of starting out with a 50% einkorn/ 50% AP and about 65% hydration. Not sure if I should add some honey like a whole wheat bread or what special treatment it might need. Any suggestions?
Greetings all, I'm hoping for a little help with 100% whole wheat bread. For years, I've been mixing and kneading in my bread machine and I get the most wonderfully airy, light loaves. I take the blue ribbon at the fair every year I enter them.
