I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, there's any sandwich loaf without any extra fat from butter, oil or shortening?
When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?
Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?
I've spent countless hours searching the web with no definitive answer. Here's the gist of what I've found...
My sourdough starter has been in the refrigerator for a week and decide make some good use of it by making a loaf. I used the Basic Savoury Bread Dough from Andrew Whitely's book Bread Matters.
Hi: I’m looking for a way to increase the lift in my home-baked po-boy loaves.
I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe: