Trying to replicate whole wheat with whole wheatberry bread.
I'm from South Africa where every shop used to sell white, brown and wholewheat loaves. The wholewheat loaves were simple and delicious: wholewheat crumb with intact wheat berries for crunch. I have not found a recipe that enables me to replicate this bread, but the quest continues and helps me improve my bread baking skills hand over fist.
- should the soft, white wheat berries I bought from a local mill be soaked before I add them to my whole wheat sourdough?
- Does the addition of wheat berries mean that I have to increase my starter percentage
- How does one incorporate hard red wheat berries whole: by soaking or boiling them first?
Thanks so much