Discouraged Wife w/ Un-risen Bread Help!
Looking for advice on helping our bread rise. I bought my wife a Komo Grain Mill for Christmas and some wheat grain and she has tried 10 times now with maybe one or two good loafs. I am savvy in the kitchen but have limited experience with baking bread. I want to do what I can to help her/us in this hobby. What advice do you have for activating yeast and proofing?
The loaf today had the yeast almost spilling out of the small jar it was in when it activated. Loafs rose really well but then fell right before we put them in the oven. Such a bummer!
Any books or courses or youtubers we should watch?
She is also wanting to start sourdough for the first time and I want to support her there as well as I wouldnt be surprised if there are more flops in our future.
Before putting in the oven then they're over proofed. You need to get them in the oven sooner.
Giving us the recipe and method you're following would help.
are you aiming to include? I have a straightforward recipe that uses only freshly milled flour to make 100% whole wheat bread:
What type of wheat berries did you use? For yeast bread, you should use a type of hard wheat, not soft wheat. Soft wheat (used for quick breads) might not have enough gluten to support a fully risen yeast bread.
Having experienced many failures, I found that whole grain flour from freshly milled wheat berries behaves very differently from store bought whole wheat flour. I do not know why, except that the germ is included, there is a lot of coarse bran and the flour ferments at a different rate (faster?).
Search this site for "100% whole wheat bread" and you'll find that a lot of effort has gone into making loaves from freshly milled flour.
Here's mine and do send in more details of your steps and formula.
Hi. I suggest you take a look at this thread: Honey WW bread.
I have tried many combinations of techniques and additives during the last year and the points I have noted have an impact on final volume are
Hamelman is a good teacher. Look for his book and his YouTube videos. This one xhows when and how to add the butter and sugar: Making Brioche Dough with Jeffrey Hamelman.