June 15, 2010 - 10:15am
Newbie Q on Hydration and Additions: Flax, oat, wheat germ, wheat bran, polenta
I am a newbie who loves to experiment. From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid. And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc. Most recipes that call for additions have 1 to 2 Tbs. per cup of flour. So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions?
- flax seed meal
- rolled oats
- steel cut oats
- fine ground cornmeal
- coarse cornmeal
- cooked brown rice
- toasted wheat germ
- toasted wheat bran
- cracked wheat
- bulgar wheat
- all seeds are "addition"?
- all nuts are "addition"?
Also, can anyone provide guidance on incorporating Greek yogurt in recipes? I want most of my breads to be high protein and high fiber. THANK YOU.