As a result of my 9 yr old's interest in ancient Egypt, we're trying to re-create the bread they baked. After one disaster involving whole spelt (the disaster was my mess-up, not the spelt's!), we did a little more research and found that, in addition to my overproofing, we had the wrong grain. What we should be using is emmer wheat, not spelt.
Just came across this suggestion for checking on whether your coarse wholegrain dough is properly kneaded, in cases when the traditional windowpane test won't work.
"Use your thumb and forefinger to pull up a piece of the dough about an inch above the dough surface. If the dough holds the pinch and stands in a little ridge without springing back, it is fully kneaded."
I don't believe I've heard this one before. Anybody else using this technique?
My husband loves sourdough bread. I can't argue with the quality of the bread, but it's usually too sour for my taste. So, while it may sound crazy, I'd like to be able to make a less-sour sourdough. Are there things I can do to accomplish this?
I'd like to make my own starter from wild yeasts, and would prefer to bake mostly whole grain breads. I have absolutely no sourdough baking experience - and little enough with any bread.
If I do manage to make a less sour bread, will it still have the lower glycemic impact of sourdough?
I'm back on the Weightwatcher's Core Plan, which allows me to eat all I want of a list of healthy foods -- lean meats, eggs, vegetables and fruits, and whole grains. Bread isn't on the list. Dang.
However, I'm wondering how it is that I can eat all the couscous or kasha or rolled oats I want, but no bread. Seems to me that artisan bread made with whole wheat isn't all that different from cracked wheat -- is it?
I can eat a small amount of foods not on the list, so I guess I'll spend my point allowance on bread.