I am trying to make a wholewheat starter. For the past 6 days I have added 30 grams of wholemwheat brown flower plus 30 grams of water @ 20c. I am keeping it in an old ice cream box which is sitting outdoors where the temp is 3c at the moment.
It has started to bubble up and develope little holes in the surface. Its depth is about one and a quarter inches.
I have recently started baking again, and seem to have run into a small problem. I bought a new 10.5" by 5.5" by 3" one and a half pound loaf pan. Now, I am using the Whole Wheat honey-buttermilk recipe from the recipe section of this website, and have tried with 1.5 pounds as well as 2 pounds of dough. Neither seemed to fill the pan the way it should for a sandwich loaf, i.e. above the rim across the loaf pan.
I'm a sucker for heritage or heirloom wheats. I wanted to get 25 lbs of soft wheat berries and had started an order for them at Azure Standard ($10.50, organic) but then I remembered there's a farm nearby named Full Belly that I know sells Sonora wheat flour at farmer's markets in the San Francisco Bay Area.
I've been baking a lot of stuff out of PR's _Whole Grain Breads_. His 100% whole wheat sandwich bread is awesome. It calls for a soaker (made with ww and buttermilk and salt) and a biga (ww and water and yeast).
Through inattention (I blame Sportscenter), I tried a variant yesterday -- the soaker used water and the biga used buttermilk. I'm happy to report it came out just as good. :)
Maybe bread that is made solely with bleached
white flour, yeast, salt, sugar, and oil, does not have much nutrition in it,
I baked a Babka using half unbleached flour & half whole wheat flour & finished product tastes terrible having a sour taste to it. I've baked Babka for many years, using only unbleached flour with great success, but I'm not sure - is wheat flour supposed to have a sour taste to it?