September 24, 2012 - 10:56pm
Wholegrain flour in my country
Good morning
I think the wholegrains that we get here in South Africa are far more coarse that what I see on the photos of what everyone else is using. Our wholegrain is called nuttywheat and the brownbread flour is just a little more refined. Do I need to adapt my recipes or make changes in anything because the flour is less refined? Any advice would be very interesting.
Thank you.
Regards
Ilse