I've been using whole white wheat flour for about 4 years now, 2 of which I have been grinding my own hard and soft white wheat flours. Our grinder is excellent and grinds them so fine that I cannot feel any hard "granules", all I feel is soft powderiness, like you would expect from processed storebought flour.
Hello everyone -
I took Lahey's No-Knead recipe for Pane Integral, and experimented with it a little bit. I used 2 cups of whole wheat and 1 cup bread flour and 1/4 cup of flax seed. The water, salt, and yeast amounts are the same.
Everything looked pretty much identical to the 100% bread flour recipe, but when I baked it in the Dutch oven the center of the loaf is sunken. The taste is and the crust is crunchy, but I'm not sure why the center of the bread didn't rise (or maybe it fell?). Any ideas?
I'm making a Sourdough starter, rather small at 15g flour and 15g water.
What are you thoughts on using King Arthur Whole Wheat
or fresh Flax seed ground to a flour?
It would probably change the tastes, but would it work??
Also, I live in Annapolis, on the water.
It's cold here (mid January), but air smells clean and fresh
(unlike my condo which is warm but smell like a bachelor LOL..
So I'm leaving the starter outside to pick up whatever
fresh yeast is blowing out there.
Anyone have any good or bad baking experiences to share using flours from Great River Organic Milling in Wisconsin? No shipping fees thru Amazon & they have an organic 100% Whole Wheat bread flour. They used to be Little Bear Milling, which was one of the recommended sources for good flour in Laurel's Bread Book.
I have just ordered some, but says it's 2-5 WEEKS for shipping.
I am using the original recipe from 30 years ago that a mormon introduced me to and found on this forum. I am Using a Bosch Universal Mixer. After several days in the fridge I notice my bread is very crumbly. Could I be adding too much flour? Any other ideas?