March 4, 2013 - 1:10pm
Sorghum flour, provides noticeable different flavour in wheat bread?
General question: does sorghum flour provide a noticeable different taste to wheat flour, like the way that rye flour added to wheat flour gives a different taste?
More details: I recently bought a small bag of sorghum flour with the intention of mixing it into my tried and true bread recipes just to give the wheat bread a different flavour. I'm not interested in making gluten-free breads, which is where sorghum flour seems to pop up most in this forum. Would the sorghum flour in the wheat/sorghum mixture provide a noticeably different flavour?
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Anyone? :-) :-)
Try it and tell us.
I sometimes test flours in pancakes for blends. Get fast general results that way. Good luck!
I have made a number of Indian flatbreads using sorghum a.k.a. jowar flour. It has a good and unique flavor, but the only wheat flour I have mixed it with was chapati, or rather a high extraction semolina flour, which is sort of neutral, so the sorghum was the domonant flavor. I'm not sure how it would be with WW flour - you'll have to experiment to see if the flavors are good together, and how the sorghum flavor holds up to the WW. White should be good with it, but, again, only one way to find out! Let us know what you find out, and good luck!
Dave
I just made a bread with sorghum & millets and added bit of sorghum & pearl millet flours in form of a soaker. The bread has a distinct nutty & sweet flavour, different from WW & BF that I used alongside. But I used both sorghum & millet flours, so the taste came from both and got accentuated by the whole sorghum & pearl millets. I would say it should make itself known in wheat bread. Please try & let us know.
Alpana
Okay, whenever I get to try it, I'll let you know! :)