Looking for someone with experience in using yudane. For a multigrain sandwich loaf, would it make sense to use the flour with the weakest gluten strength? Specifically, I want to incorporate about 20% Warthog flour, which only has moderate strength. If most of that percentage is in the yudane, the remaining amount with the higher strength flours shouldn't affect the rise much, if at all. Does the flour in the yudane impart the same flavor as it would mixed normally?
Thanks
Art
That's what I do with yudane and it seems to work out well.
I would not anticipate any meaningful change in flavor with yudane. I don't think there's any change whatsoever, but I've never done a side-by-side comparison.
It makes sense to use the weakest flour to gelatinize, imo.
I use mostly white flour, so can comment only on that. It is recommended to leave the yudane in the fridge overnight to develop more flavour. I find it changes the taste a bit, supposedly increasing the maltose to make the bread sweeter. I wouldn't describe the change as "sweet", but that's a matter of opinion. Because I don't particularly care for the subtle difference in flavour, I've taken to using the yudane shortly after it's mixed. After it's made in the mixer bowl, I pour cold milk over it and leave that for a few minutes, then carry on with the recipe.