September 26, 2014 - 8:01am
Using 100% ground wheat berries
If you are making a bread with just milled wheat berries and no other flour, is it necessary to do a long fermentation period? For example can you just substitute the milled flour for commercial whole wheat flour, and use the same amount of yeast and fermentation time? Or does using the milled wheat require less yeast and a long fermentation period. The reason I ask is that I know that commercial whole wheat has been modified.