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10-01-2009, 12:08 PM | #1 |
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Growing into something beautiful...
Join Date: Jun 2007
Location: South Dakota
Posts: 8,169
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Baking with stone ground wheat?
I just got about 15 lbs of stone ground wheat (freshly ground) this past weekend and I'm getting frustrated because I CANNOT get my bread to rise. Normally I have no trouble using just a regular whole wheat flour, but apparently the added courseness of this is throwing me off. Batch #1 didn't rise at all. All day long, nada. Batch #2 rose, put it in pan and it rose again, baked it and it fell back into a dense lump. Should I not try baking with 100% stone ground? Anyone have a recipe that works for it? The wheat used looks like it was probably a hard red wheat.
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10-13-2009, 09:22 AM | #2 |
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Join Date: Mar 2007
Location: Johannesburg, South Africa
Posts: 8,685
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Re: Baking with stone ground wheat?
I'm curious about this, because I've had OK success with stone ground flour but it doesn't rise as much as normal flour. It could be the wheat though - mine was stone ground rye and it was quite fine.
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