I am a newbie who loves to experiment. From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid. And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc. Most recipes that call for additions have 1 to 2 Tbs. per cup of flour. So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions?
I stocked up on grains and seeds but I'm running out of room in my freezer. I would be happy to share. I have enough to send to two people. Everything is Bob's Red Mill brand and still in the original packages, and not expired.
If anyone is interested, let me know.
I would like to add coarsely ground flax seed meal to a sourdough bread dough. I have read that too much flax seed meal can adversely affect gluten development (due to enzymes in the flax seed).
What would be a recommended amount in baker's percent? How high could I go?
I am new to home baking and trying to bake gluten free (not yet made a great loaf, but still trying).
I have a simple coffee grinder with a rotating blade at home, but it grinds grains very finely. I have whole Sorghum, Quinoa, Hemp and Flax seeds that I would like to use as flours in my bread. I have heard that this is a very good way of ensuring that the flour is fresh and of a good quality and nutricious.
I have a couple of questions about this:
I have baked the Dreikornbrot twice and figured out pretty quickly that the water measurements were just plain wrong. I think the total water used should be only 300g or about 1 1/3 cup. With 1/3 cup of water going to the seed soaker and 1 cup of water for the flour.
My real question is if this recipe is really intended to make 2 9 x 5 loaves. During both tries the final bread in the 2 loaf pans is only about 1/2 of the way up the sides of the pan. It really tastes great, a nice dense crumb, but the slices are only about 1.5 inches tall.
I just thought I would share the recipe I came up with for the quinoa flour. I incorporated it into one of my other recipes I created a while back. It isn't a high percent of quinoa, but it sure does come through in the bread. This is not a gluten free recipe.
Honey Grain Bread