The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


moontripper's picture

Does a long ferment increase bitterness in whole wheat?

September 7, 2008 - 1:31am -- moontripper

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!

Subscribe to RSS - bitter