Wheat Montana: White Whole Wheat
Have been trying to substitute "White Whole Wheat" into bread recipes. I have been using as little as 15% and as much as 50%. I am using Wheat Montana and I love their AP and WHWH, but am having difficulties with this item How much extra water? How much Vital Wheat Gluten, or should I use diastatic malt powder? Not getting a fluff, or a good oven rise, crust is kind of dry on bottom (put pan on baking stone). How about just kicking up the amount of yeast used? Any suggestions are much appreciated--always!