There I have said it, I had to get it off my chest.
No matter what recipe I try, I can't stand the taste of wheat flour. Bitter, dry, blahh, yuk.
Give me A/P or bread flour with a good amount of rye anyday.............
Greetings from Maryland,
Anna
I used to make a 100% whole wheat sandwich bread from a white flour recipe I adapted. It had a low hydration, and was prepared in the classical mix-knead-rise-shape-rise-bake. Sometimes I would add other grains to this basic recipe. My loaves were rather dense, and often they would not rise very much. I think I may have overworked the dough in an effort to get that elusive window pane. BUT they tasted great!
