I recently purchased a book off Amazon that I'm really enjoying. It's called Home Baked by Hanne Risgaard. Although I've had to change my timing a bit for the whole rye ( mine rises much too fast), I really love the recipe. It is %100 whole rye, has a dark beer, rye chops and is loaded with flavor!
So I've been expirimenting with baking whole wheat bread for awhile, and I want to put as much whole grains in as possible, for health reasons. I've made many loaves with only whole wheat flour. Let's just say they were a little dense, to say the least. So here's my question, How much whole grain flour can I use, while still making a loaf with good texture, etc?
Howdy! This is my first post here. Been reading this forum for some time now and found a lot of great information that really helped me on my new bread baking obsession.
I'm from Brazil and good information about bread baking here, especially sourdough and whole grains is very scarce, so a source like this one here is pure gold.
I've been baking all the bread my family eats for some months now and I don't think I'll ever get back to buying commercial bread. Mine, even when it goes wrong somehow, tastes better than any supermarket bread.
Hello - I live in Central Asia, and am trying to learn to bake good tasting bread with whole grain content, using what is available here. So far I have found that Flour options here include:
I post this here because I don't know what else to do with it. I just got OSU gardening newsletter and there was info and a link to this atricle about Bob's Red Mill. Nice article and interesting. At least we Portlanders have access to many different whole grains and beans, and have had long before it was popular. Almost everything but Durum flour.
Has anyone had success with this? I love his PaL but I am want a 50% (at least) sourdough. Does anyone have a formula that would help me work this in? I've had great success with the white and whole wheat PaL, I just want to get a better whole wheat version. I know that will change the consistency a bit, but hopefully it will still retain some of its lovely chewiness.
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.