The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Symmetry's picture

Wheat germ: is it glutinous?

August 1, 2012 - 11:25am -- Symmetry

I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?

Also, please share any breads you particularly like wheat germ in! It's super-healthy, and I love the taste of it.

Brot Backer's picture

Recommended grain mills and removing bran only.

September 22, 2010 - 9:04am -- Brot Backer

I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour with aged bread flour and if I could add bran back in on a whim I'd be able to make a 'frenchier' bread with a higher percentage of milled flour. So what mills produce flour that can have the bran removed?

3,2,1, GO!

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