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 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 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