General Purpose Recipies?
I'm experimenting with ingredients and have developed an approach to multi-grain dough using a couple of techniques from other bread recipies. Today I'm making a sour dough whole-grain bread using a cup of sour dough starter, whole wheat flour, some rye flour, some barley flour, and a couple of tea spoons of vital wheat gluten to give it some lift. This is the first time that I've used vital wheat gluten and noticed that my normal slack dough firmed right up. I don't know if such an immediate firming is normal upon the initial kneading, so some thoughts are welcomed...sort of a bake-along with Russ! I always use commercial instant yeast and Kosher salt, too. I also added cooked grains...brown rice, pearled barley, and steel rolled oats. This is a loose variation of Peter Rhinehart's 'Struan' recipie substituting a cup of sour dough starter and two cups of whole wheat flour let to sit overnight in the fridge. I'll let you know how it turns out later on in the day!