March 29, 2015 - 5:30pm
Substitutions in a whole-wheat soaker?
Forgive me if this topic belongs in another forum. I wasn't sure which header fit it best.
I want to make a whole-wheat bread from a Reinhart formula. I've made my share of other breads from his best-known book, but WW would be a first for me.
He calls for coarse whole-wheat flour for the soaker, or other coarsely ground whole grains. The only whole-wheat flour I've got is Bob's Red Mill Stone Ground. Will that fit the bill?
If not, would steel-cut oats work, or some combination of the two? I did a little homework, from which I get the impression that a soft wheat bread is a little fussier than the white stuff. I don't want to start experimenting the first time I give it a try.
Thanks in advance for your advice. I appreciate it!