Thanks from Vermont
I've been reading forum posts here over the past few weeks, as my interest in whole grain breads has grown. Although health considerations should have driven me to this topic long ago, it didn't happen until I became genuinely enthusiastic about what I could produce. And the info I've found here has really helped me correct mistakes and gain a better understanding of what's likely to happen as I change ingredients and techniques.
I now have a few reliable recipes that leave me with no desire for store-bought bread. Variations on whole grain sourdough.
One thing I'll add: I love to experiment in the kitchen, and almost never is something so bad that it's inedible. So a certain amount of my cooking and baking is devoted to "seeing what happens." Nothing crazy, but it can be fun to treat the kitchen like a science lab. If the result is a little too this or that, it's fine with me.
The time has come to post, however, because some questions are itches I just have to scratch!
Other posts in the intoductions forum have questions, so maybe I'll try putting a few here:
1. When I double a bread recipe I increase the baking time, but are there any other variables to consider? Do all ingredients double as well? Does mixing time change? Or do these things depend on the specific recipe?
2. I want to try lightening the breads with a bit of vital wheat gluten. For whole grains, are there ever times I would not want to use it?
3. Ready to take the plunge for an Ankersrum, because my old KA gives off a burning smell whenever I knead dough. I've watched many YouTube videos and read many articles about it. I know it's great for dough, but is it second-best for things like cake batter?
4. Pleasant Hill has the orange Ank on sale right now, $50 off. Do they always have a color on sale, or are there times when all colors are the list price?