i would like to try using whole wheat flour instead of the "bread" flour that my recipe book calls for. do i need to make any other adjustments to the recipes (like more yeast, etc.)?
thanks!
Something I have noticed recently is that even on a fresh new bag of whole wheat flour, if I carefully scoop out a quantity I see small hanging bits as if they are being held by tiny threads. I could be a little sensitive to infestation since I recently found a few moths in an old bag of flour and went on a cleaning binge.
Is this normal and I never noticed before? This sounds like a newbie question but I just don't have a way to know. Thanks.
Eric
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
