SearchUser loginNavigationFavorite Recipes
Active forum topicsRecommended BooksWho's onlineThere are currently 8 users and 52 guests online.
Online users
|
Submitted by az.hummer on May 3, 2008 - 11:16am. Looking for Rye and Whole Wheat FlourHello, fellow bread enthusiasts.
I recently moved to Glendale, AZ. Our family likes dark breads of all kinds...including multi-grain, rye and whole wheat. I have had no luck in finding Rye Flour at our local grocers. The Whole Wheat flour is available, but in small 5 lb bags and is very expensive. Any suggestions where I could buy 25 or 50 lb bags of these fours in the Phoenix/ Glendale area? As you can see from my photo, I like baking specialty breads, like the traditional Russian Easter breads. However now I am looking to bake some basic, spongy dark country breads with texture and a good crust. Looking forward to your suggestions Elena May 3, 2008 Submitted by staff of life on November 15, 2007 - 5:31pm. Optimal amount of protein for a whole wheat flour?I checked on Wheat Montana's site today and saw that their whole wheat flour has a protein content of 15-16%!! It's the flour I've been using; I have noticed that with most recipes I have to add more water than suggested, but I didn't put two and two together. I'm thinking that in order to adjust for a more fragile gluten network formed in a whole grain dough that the protein level should be higher than a white flour, but this seems excessive. (And I don't even know if I'm right about the whole protein thing being higher.) I can't find any info in Submitted by breadnerd on August 28, 2007 - 12:03pm. never mind - Local WW fourNever mind, I found an email and will contact him directly :) |
ALSO ON |