 Submitted by Mini Oven on April 7, 2008 - 9:27pm.
Just found a gem of a tip:
"The more protein a flour contains, the more water it absorbs. Flours can vary more than 20% in their ability to absorb moisture."
Meaning.... when substituting flours in a recipe, you will need more or less water (moisture) if you use a flour with a different protein content!
Mini O
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And whole grains...
And whole grains are both thirstier than refined flours, they drink more slowly.
Or, they absorb a lot of water, but they do it slowly. When I am developing whole grain recipes, it's not unusual to adjust the hydration in the final mix by feel. Allowing the dough to rest and being patient are very important when dealing with whole grains.
Mike
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Gala of Texas I really
Gala of Texas
I really appreciate the voices of experience. Thanks MiniO & M Avery
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Thanks Mike & Gala
and I guess I can go on to say that the higher the ash content of a flour, the more water it will absorb when given the time. Whole grains have a higher ash content, the more they are ground and sifted, the lower it becomes.
So, on with the experimentation!
...and my next batch of muffins are out of the oven....spelt, cranberry with kiwi yeast water!
Mini O
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