The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Raw Wheat Germ's Effect On Dough

Tyler Dean's picture
Tyler Dean

Raw Wheat Germ's Effect On Dough

I feel like I once read somewhere that raw wheat germ had enzymes that could somewhat disrupt the gluten formation or something like that in your dough. Is this something of any truth, specifically relating to sourdough? Thanks friends

BreadLee's picture

FWIW..Ive been using wheat germ for a while in a few of my doughs and it seems to have no negatives so far.  The gluten forms nicely.. no problems.